Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference40 articles.
1. Agboola, S. O., & Dalgleish, D. G. (1995). Calcium-induced destabilization of oil-in-water emulsions stabilized by caseinate or by β-lactoglobulin. Journal of Food Science, 60(2), 399–404.
2. Añón, M. C., de Lamballerie, M., & Speroni, F. (2012). Effect of high pressure on solubility and aggregability of calcium-added soybean proteins. Innovative Food Science and Emerging Technologies, 16, 155–162.
3. Bouaouina, H., Desrumaux, A., Liosel, C., & Legrand, J. (2006). Functional properties of whey proteins as affected by dynamic high-pressure treatment. International Dairy Journal, 16(4), 275–284.
4. Castellani, O., David-Briand, E., Guérin-Dubiard, C., & Anton, M. (2005). Effect of aggregation and sodium salt on emulsifying properties of egg yolk phosvitin. Food Hydrocolloids, 19(4), 769–776.
5. Castellani, O., Al-Assaf, S., Axelos, M., Phillips, G. O., & Anton, M. (2009). Hydrocolloids with emulsifying capacity. Part 2- adsorption properties at the n-hexadecane – water interface. Food Hydrocolloids, 24, 161–174.
Cited by
16 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