Effect of high pressure on the emulsifying behaviour of β-lactoglobulin-Reference-Cited by-同舟云学术

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Effect of high pressure on the emulsifying behaviour of β-lactoglobulin

Published:1996-04 Issue:2 Volume:10 Page:213-219
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Galazka Vanda B.,Dickinson Eric,Ledward Dave A.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference33 articles.

1. High Pressure Processing of Foods;Ledward,1995

Cited by 88 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

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2. Structure and adsorption behavior of high hydrostatic pressure-treated β-lactoglobulin;Journal of Colloid and Interface Science;2021-08

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4. Stability of nanoparticle stabilized oil-in-water Pickering emulsion under high pressure and high temperature conditions: comparison with surfactant stabilized oil-in-water emulsion;Journal of Dispersion Science and Technology;2020-03-02

5. Effect of homogenizer pressure and temperature on physicochemical, oxidative stability, viscosity, droplet size, and sensory properties of Sesame vegetable cream;Food Science & Nutrition;2019-02-07

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