Author:
Ma Shujie,Liu Xiao,Zhou Jingwen,Sun Yuanxia,Zhang Guoqiang,Li Jianghua,Du Guocheng
Reference35 articles.
1. Influence of low molecular weight surfactants on the stability of model infant formula emulsions based on hydrolyzed rice protein;Amagliani;LWT - Food Science and Technology,2022
2. Applications of soy protein hydrolysates in the emerging functional foods: A review;Ashaolu;International Journal of Food Science and Technology,2020
3. Applications of "oral" tribology in studying food texture and sensory perception;Cai;Journal of Food Safety and Quality,2016
4. Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets;Dickinson;Food Hydrocolloids,2012
5. Viscoelastic properties of polymer solutions;Ferry;Journal of Research of the National Bureau of Standards,1948
Cited by
6 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