Viscous Properties oftable Microparticulated Dairy Proteins and Sucrose1-Reference-Cited by-同舟云学术

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Viscous Properties oftable Microparticulated Dairy Proteins and Sucrose1

Published:2002-07 Issue:7 Volume:85 Page:1677-1683
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Onwulata C.I.,Konstance R.P.,Tomasula P.M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference18 articles.

1. Official Methods of Analysis,1998

2. Interactions in protein/polysaccharide/calcium gels;Bernal;J. Food Sci.,1987

3. Electron density patterns in low-fat mozzarella cheeses during refrigerated storage;Cooke,1995

4. The quality of microparticulated protein;Erdman;J. Am. Coll. Nutr.,1990

5. Comparison of physico-chemical properties of different thermally denatured whey proteins;Harwalker;Milchwissenschaft,1979

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

1. Non-thermal Processing of Dairy Foods;Dairy Processing: Advanced Research to Applications;2020

2. Novel Processing Technologies;Whey Proteins;2019

3. Effect of Ultrasound Technology on Food and Nutritional Quality;Advances in Food and Nutrition Research;2018

4. Predicting the properties of the whey protein microparticles produced by heat and mechanical treatments;European Food Research and Technology;2016-01-13

5. Effect of Ultrasound Treatment on the Evolution of Solubility of Milk Protein Concentrate Powder;Handbook of Ultrasonics and Sonochemistry;2016

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