Author:
Yao Ye-Tong,Wang Wen-Yue,Liu Hua-Min,Hou Li-Xia,Wang Xue-De
Reference46 articles.
1. Amino acid composition, foaming, emulsifying properties and surface hydrophobicity of mustard protein isolate as affected by pH and NaCl;Aider;International Journal of Food Science and Technology,2012
2. Relationship between the chemical components of taro rhizome mucilage and its emulsifying property;Andrade;Food Chemistry,2015
3. Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum Arabic, beet pectin, and corn fiber gum;Bai;Food Hydrocolloids,2017
4. Comparison of structure and emulsifying activity of pectin extracted from apple pomace and apricot pulp;Baississe;World Journal of Dairy & Food Sciences,2010
5. Exudate gums: Chemistry, properties and food applications - a review;Barak;Journal of the Science of Food and Agriculture,2020
Cited by
7 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