Effect of Enzymes on Serum and Particle Properties of Carrot Cell Suspensions-Reference-Cited by-同舟云学术

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Effect of Enzymes on Serum and Particle Properties of Carrot Cell Suspensions

Published:2015-07-12 Issue:4 Volume:10 Page:428-438
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Sankaran Ashwin K,Nijsse Jaap,Cardinaels Ruth,Bialek Lucy,Shpigelman Avi,Hendrickx Marc,Moldenaers Paula,Van Loey Ann M.

Publisher

Springer Science and Business Media LLC

Subject

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

Link

http://link.springer.com/content/pdf/10.1007/s11483-015-9403-6.pdf

Reference36 articles.

1. B. Yoo, M. Rao, J. Text. Stud. 25, 421 (1994)

2. P. Lopez-Sanchez, R. Farr, Food Bio. 7, 15 (2011)

3. N. Takada, P.E. Nelson, J. Food Sci. 48, 1408 (1983)

4. A.K. Sankaran, J. Nijsse, L. Bialek, A. Shpigelman, Hendrickx, M.E., A.M. Van Loey, Food Hydro. 43, 442 (2015)

5. K.R.N. Moelants, R. Cardinaels, K. De Greef, E. Daels, S. Van Buggenhout, A.M. Van Loey, P. Moldenaers, M.E. Hendrickx, Food Hydro. 36, 382 (2014)

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