Author:
Ai Chao,Zhao Chengang,Guo Xiaoming,Chen Lei,Yu Shujuan
Subject
Food Science,Analytical Chemistry
Reference38 articles.
1. Glycation of whey proteins: Technological and nutritional implications;Abd El-Salam;International Journal of Biological Macromolecules,2018
2. Characterization of the properties of amphiphilic, alkaline soluble polysaccharides from sugar beet pulp;Ai;Food Hydrocolloids,2019
3. Emulsification properties of alkaline soluble polysaccharide from sugar beet pulp: Effect of acetylation and methoxylation;Ai;Food Hydrocolloids,2022
4. Combined membrane filtration and alcohol-precipitation of alkaline soluble polysaccharides from sugar beet pulp: Comparision of compositional, macromolecular, and emulsifying properties;Ai;Food Hydrocolloids,2020
5. Akhtar, M., Dickinson, E., Mazoyer, J., & Langendorff, V. (2002). Emulsion stabilizing properties of depolymerized pectin. Food Hydrocolloids, 16(3), 249-256. Food Hydrocolloids, 16(3), 249-256.
Cited by
11 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