Author:
Han Yujun,Li Lianyu,Zhang Fengjie,Wei Fangming,Li Guoqiang,Wang Libo
Reference13 articles.
1. Binding of lambda carrageenan to bovine serum albumin and non-equilibrium effects of complexation;Y A Antonov;Food Hydrocolloids,2022
2. Effects of pectin and guar gum on creaming stability, microstructure and rheology of egg yolk plasma-stabilized emulsions;E A Er�elebi;European Food Research and Technology,2010
3. Effect of dandelion root polysaccharide on the pasting, gelatinization, rheology, structural properties and in vitro digestibility of corn starch;J Gao;Food Function,2021
4. Modulating the rheological properties of oil-in-water emulsions using controlled WPI-polysaccharide aggregation in aqueous phases;A Ge;Journal of Food Engineering,2021
5. The impact of lipases on the rheological behavior of colloidal silica nanoparticle stabilized Pickering emulsions for biocatalytical applications;A Heyse;Colloids Surf B: Biointerfaces,2020