Author:
Wang Shengnan,Liu Xiulin,Zhao Guilan,Li Yangyang,Yang Lina,Zhu Lijie,Liu He
Funder
National Natural Science Foundation of China
Reference50 articles.
1. Characterization and acid-induced gelation of butter oil emulsions produced from heated whey protein dispersions;Boutin;Int. Dairy J.,2007
2. Controlled release of water soluble antibiotics by carboxymethylcellulose-and gelatin-based hydrogels crosslinked with epichlorohydrin;Buhus;Cellul. Chem. Technol.,2009
3. Rheology of milk protein gels and protein-stabilized emulsion gels cross-linked with transglutaminase;Dickinson;J. Agric. Food Chem.,1996
4. Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: the impact of enzyme choice and the degree of hydrolysis;Ding;Food Hydrocolloids,2021
5. Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein;Geng;Food Hydrocolloids,2021
Cited by
12 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