Effect of molecular weight of dextran on the phase behavior and microstructure of preheated soy protein/dextran mixtures

Author:

Li Xianghong,Deng Fangming,Hua Yufei,Qiu Aiyong,Yang Cheng,Cui Steve

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference33 articles.

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3. Phase separation, rheology and structure of micellar casein–galactomannan mixtures;Bourriot;International Dairy Journal,1999

4. Micellar-casein-κ-carrageenan mixtures. I. Phase separation and ultrastructure;Bourriot;Carbohydrate Polymers,1999

5. Globular protein gelation – theory and experiment;Clark;Food Hydrocolloids,2001

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