Ultrastructure of dense-packed oil-in-water emulsions stabilized by globular proteins from faba beans-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Ultrastructure of dense-packed oil-in-water emulsions stabilized by globular proteins from faba beans

Published:1996-01 Issue:1 Volume:10 Page:69-73
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Krause Jens-Peter,Buchheim Wolfgang,Schwenke Klaus Dieter

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference16 articles.

1. Mechanical barrier preventing the centrifugal creaming of O/W food emulsions, stabilized by proteins

2. Ultrastructure of o/w emulsions stabilized by faba bean protein isolates

3. Preparation of broad bean (Vicia faba L. minor) products Part, I. Broad bean protein isolates from seed flour and their acetylation in the neutral pH range

Cited by 2 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. Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color;Comprehensive Reviews in Food Science and Food Safety;2020-12-16

2. Properties of interfacial films formed by succinylated legumin from faba beans (Vicia faba L.);Colloids and Surfaces B: Biointerfaces;1997-05

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP