Casein-dextran complexes subjected to microfiltration: Colloidal properties and their corresponding processing behaviors-Reference-Cited by-同舟云学术

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Casein-dextran complexes subjected to microfiltration: Colloidal properties and their corresponding processing behaviors

Published:2022-05 Issue: Volume:320 Page:110913
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Peng Binsha,Li Zihe,Xiong Qinmei,Wu Chongde,Huang Jun,Zhou Rongqing,Jin Yao

Funder

Science and Technology Department of Sichuan Province

Fundamental Research Funds for the Central Universities

Sichuan Province Science and Technology Support Program

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

1. Thickening properties and emulsification mechanisms of new derivatives of polysaccharides in aqueous solution;Akiyama;J. Colloid Interface Sci.,2005

2. Effect of fish gelatin-gum Arabic interactions on structural and functional properties of concentrated emulsions;Anvari;Food Res. Int.,2017

3. Microfiltration membrane fouling and cake behavior during algal filtration;Babel;Desalination,2010

4. Food gels: gelling process and new applications;Banerjee;Crit. Rev. Food Sci. Nutr.,2012

5. Fouling colloids during microporous alumina membrane filtration of wine;Belleville;J. Food Sci.,1992

Cited by 4 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. The effects of inulin on solubilizing and improving anti-obesity activity of high polymerization persimmon tannin;International Journal of Biological Macromolecules;2024-06

2. Molecular mechanism of casein-chitosan fouling during microfiltration;Separation and Purification Technology;2023-11

3. Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin;Food Chemistry: X;2023-06

4. Characterization of coacervation behavior between whey protein isolate and propylene glycol alginate: A morphology, spectroscopy, and thermodynamics study;Food Chemistry: X;2022-10

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