Author:
Le Meste M.,Voilley A.,Colas B.
Reference37 articles.
1. H. Levine and L. Slade, A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs), Carbohydr. Polym. 6:213 (1986).
2. D. Simatos, M. Le Meste, D. Petroff, and B. Halphen, Use of electron spin resonance for the study of solute mobility in relation to moisture content in model food systems, in: “Water Activity: Influences on Food Quality,” L.B. Rockland and G.F. Stewart, eds., Academic Press, New York (1981).
3. M. Le Meste and R.B. Duckworth, The influence of water content on the mobility of solute molecules and of protein side chains in caseinate preparation, Intern. J. Food Sci. Technol. 23:457 (1988).
4. A.I. Kaïväräinen, “Solvent Dependent Flexibility of Proteins and Principles of their Function,” Reidel, Dordrecht (1985).
5. R.B. Duckworth and C.E. Kelly, Studies of solution processes in hydrated starch and agar at low moisture levels using wide-line nuclear magnetic resonance, J. Food Technol. 8:105 (1973).
Cited by
5 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