Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference30 articles.
1. 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.
2. AOAC. (1990). In A. O. A. C. International (Ed.), Official methods of analysis of the AOAC (15th ed.). Arlington, VA., USA: Association of Official Analytical Chemists.
3. Baeza, R. I., Carrera Sánchez, C., Pilosof, A. M. R., & Rodríguez Patino, J. M. (2004). Interactions of polysaccharides with β-lactoglobulin spread monolayers at the air-water interface. Food Hydrocolloids, 18(6), 959–966.
4. Baier, D., Schmitt, C., & Knorr, D. (2015). Effect of high pressure-low temperature processing on composition and colloidal stability of casein micelles and whey proteins. International Dairy Journal, 43, 51–60.
5. Camejo, G., Colacicco, G., & Rapport, M. M. (1968). Lipid monolayers: interactions with the apoprotein of high density plasma lipoprotein. Journal of Lipid Research, 9(5), 562–569.
Cited by
26 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