Improving the emulsifying properties of whey protein isolate-citrus pectin blends by a novel reactive extrusion approach-Reference-Cited by-同舟云学术

Improving the emulsifying properties of whey protein isolate-citrus pectin blends by a novel reactive extrusion approach

Published:2018-04 Issue: Volume:223 Page:175-188
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Koch L.,Hummel L.,Schuchmann H.P.,Emin M.A.

Funder

German Ministry of Economics and Technology

FEI

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

1. Control of the Maillard reaction in food systems;Ames;Trends Food Sci. Technol.,1990

2. Effect of dispersed-phase viscosity on the maximum stable drop size for breakup in turbulent flow;Arai;J. Chem. Eng. Jpn.,1977

3. Untersuchungen zum kontinuierlichen Emulgierprozess in Kolloidmühlen unter Berücksichtigung spezifischer Emulgatoreigenschaften und der Strömungsverhältnisse im Dispergierspalt;Armbruster,1990

4. The effect of the degree of esterification on the thermal stability and chain conformation of pectins;Axelos;Food Hydrocoll.,1993

5. The viscosity of polymers and their concentrated solutions;Berry,1967

Cited by 19 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. Breakfast cereals from whole grain and Indian horse chestnut flours obtained through extrusion: Physical, mechanical and functional characteristics;Applied Food Research;2022-12

2. Food extrusion: An advanced process for innovation and novel product development;Critical Reviews in Food Science and Nutrition;2022-11-07

3. Supercritical fluid extrusion: Die design and physicochemical properties of milk protein extrudates;Innovative Food Science & Emerging Technologies;2021-03

4. Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour;Foods;2021-02-17

5. Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application;Foods;2021-02-09