Oleogelation using modified milk protein concentrate produced by supercritical fluid extrusion
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference61 articles.
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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. Effective strategies for elevating the techno-functional properties of milk protein concentrate;Trends in Food Science & Technology;2023-10
2. Thermo-responsive behavior of glycerol-plasticized oleogels stabilized by zein;Food Hydrocolloids;2023-05
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