Author:
Ferragut V.,Cruz N.S.,Trujillo A.,Guamis B.,Capellas M.
Reference22 articles.
1. Soymilk yogurt: sensory evaluation and chemical measurement;Buono;Journal of Food Science,1990
2. Selection of starter cultures for the fermentation of soya milk;Chumchuere;Food Microbiology,1999
3. Ultra-high pressure homogenization of soymilk: microbiological, physicochemical and microstructural characteristics;Cruz;Food Research International,2007
4. Cruz, N.S., Capellas, M., Jaramillo, D.P., Trujillo, A.J., Guamis, B., Ferragut, V., 2008. Soymilk treated by ultra high pressure homogenization: acid coagulation properties and characteristics of a soy yogurt product. Food Hydrocolloids. doi:10.1016/j.foodhyd.2008.03.010.
5. Formation of sunflower oil emulsions stabilized by whey proteins with high pressure homogenization (up to 350MPa): effect of pressure on emulsion characteristics;Desrumaux;International Journal of Food Science and Technology,2002
Cited by
55 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