Development of hen egg-based protein beverages with high nutritional value
Author:
Funder
NSERC
CRIBIQ
FPOQ
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05909-7.pdf
Reference37 articles.
1. Buffo R, Reineccius G, Oehlert G (2001) Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions. Food Hydrocoll 15:53–66. https://doi.org/10.1016/S0268-005X(00)00050-3
2. Campelo PH, Junqueira LA, Resende JV, Zacarias RD, Fernandes RV, Botrel DA, Borges SV (2017) Stability of lime essential oil emulsion prepared using biopolymers and ultrasound treatment. Int J Food Prop 20:S564–S579. https://doi.org/10.1080/10942912.2017.1303707
3. Chanamai R, McClements DJ (2002) Comparison of gum Arabic, modified starch, and whey protein isolate as emulsifiers: influence of pH, CaCl2 and temperature. J Food Sci 67:120–125. https://doi.org/10.1111/j.1365-2621.2002.tb11370.x
4. Charoen R, Jangchud A, Jangchud K, Harnsilawat T, Naivikul O, McClements DJ (2011) Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum Arabic, and modified starch. J Food Sci 76:165–172. https://doi.org/10.1111/j.1750-3841.2010.01959.x
5. Chen B, McClements DJ, Decker EA (2010) Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsions. J Agric Food Chem 58:3779–3784. https://doi.org/10.1021/jf9037166
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3