Author:
Tang Shitao,Zhou Xin,Gouda Mostafa,Cai Zhaoxia,Jin Yongguo
Funder
Excellent Youth Foundation of Hubei Province Natural Science Foundation
National Key Research and Development Program of China
Fundamental Research Funds for the Central Universities
Reference40 articles.
1. Composition, solubility and emulsifying properties of granules and plasma of egg yolk;Anton;Journal of Food Science,2010
2. Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase;Bao;Journal of Food Science & Technology,2017
3. Effect of ultrasound treatment on the evolution of solubility of milk protein concentrate powder;Bhandari,2015
4. Rapid particle size measurements used as a proxy to control instant whole milk powder dispersibility;Boiarkina;Dairy Science & Technology,2017
5. Influence of enzymatic hydrolysis on solubility, interfacial and emulsifying properties of pumpkin ( Cucurbita pepo ) seed protein isolate;Bučko;Food Hydrocolloids,2016
Cited by
45 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