Author:
Baniasadidehkordi Maryam,Joyner Helen S.
Publisher
Springer International Publishing
Reference50 articles.
1. Alakali, J., Okonkwo, T., & Iordye, E. (2008). Effect of stabilizers on the physico-chemical and sensory attributes of thermized yoghurt. African Journal of Biotechnology, 7, 2.
2. Andrewes, P., Kelly, M., Vardhanabhuti, B., & Foegeding, E. (2011). Dynamic modelling of whey protein–saliva interactions in the mouth and relation to astringency in acidic beverages. International Dairy Journal, 21(8), 523–530.
3. Beaulieu, M., Pouliot, Y., & Pouliot, M. (1999). Composition and microstructure of casein: Whey protein aggregates formed by heating model solutions at 95 C. International Dairy Journal, 9(3–6), 393–394.
4. Bertrand, M.-E., & Turgeon, S. L. (2007). Improved gelling properties of whey protein isolate by addition of xanthan gum. Food Hydrocolloids, 21(2), 159–166.
5. Bird, A. R., Brown, I. L., & Topping, D. L. (2000). Starches, resistant starches, the gut microflora and human health. Current Issues in Intestinal Microbiology, 1(1), 25–37.
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献