Author:
Xie Yingshan,Li Hongyan,Deng Zeyuan,Peng Han,Yu Yanfang,Zhang Bing
Reference46 articles.
1. Altering functional attributes of proteins through cross linking by transglutaminase -A case study with whey and seed proteins;S N Anuradha;Food Research International,2009
2. Emulsions stabilised solely by colloidal particles;R Aveyard;Advances in Colloid and Interface Science,2003
3. Transitional phase inversion of solid-stabilized emulsions using particle mixtures;B P Binks;Langmuir,2000
4. Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability;B Chen;Food Hydrocolloids,2023
5. Formation and properties of highly concentrated oil-in-water emulsions stabilised by emulsion droplets;L Cheng;Food Hydrocolloids,2023