Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum-Reference-Cited by-同舟云学术

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Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum

Published:2009-03-28 Issue:2 Volume:229 Page:281-286
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Erçelebi Emine Alben,Ibanoğlu Esra

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-009-1056-6.pdf

Reference23 articles.

1. Boutin C, Giroux HJ, Paquin P, Britten M (2007) Int Dairy J 17:696–703

2. Erçelebi EA, İbanoğlu E (2007) J Food Eng 80:454–459

3. Tavares C, Lopes Da Silva JAL (2003) Int Dairy J 13:699–706

4. Sliwinski EL, Roubos PJ, Zoet FD, Van Boekel MAJS, Wouters JTM (2003) Colloid Surf B 31:231–242

5. Sun C, Gunasekaran S, Richards MP (2007) Food Hydrocolloid 21:555–564

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