Influence of Defined Shear Rates on Structural Changes and Functional Properties of Highly Concentrated Whey Protein Isolate-Citrus Pectin Blends at Elevated Temperatures-Reference-Cited by-同舟云学术

Influence of Defined Shear Rates on Structural Changes and Functional Properties of Highly Concentrated Whey Protein Isolate-Citrus Pectin Blends at Elevated Temperatures

Published:2017-05-26 Issue:3 Volume:12 Page:309-322
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Koch L.,Hummel L.,Schuchmann H. P.,Emin M. A.

Funder

Allianz Industrie Forschung

Forschungskreis der Ernährungsindustrie

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

http://link.springer.com/article/10.1007/s11483-017-9487-2/fulltext.html

Reference73 articles.

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3. N. Neirynck, P. Van der Meeren, S. Bayarri Gorbe, S. Dierckx, K. Dewettinck, Food Hydrocoll 18(6), 949–957 (2004)

4. U.S. Schmidt, V.L. Pietsch, C. Rentschler, T. Kurz, H.-U. Endreß, H.P. Schuchmann, Food Hydrocoll 56, 1–8 (2016)

5. Q. Wang, B. Ismail, Int Dairy J 25(2), 112–122 (2012)

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