Author:
Li Yangyang,Wang Shengnan,Liu Xiulin,Yang Lina,Liu He,He Yutang
Funder
National Natural Science Foundation of China
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. Intervention of transglutaminase in surimi gel under microwave irradiation;Cao;Food Chemistry,2018
2. Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface;Cai;Food Hydrocolloids,2021
3. Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions;Cai;Food Hydrocolloids,2021
4. Different additives to enhance the gelation of surimi gel with reduced sodium content;Cando;Food Chemistry,2016
5. Re-evaluation of celluloses E 460 (i), E 460 (ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives;EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS);EFSA Journal,2018
Cited by
6 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