Author:
Wang Wenjuan,Sun Rui,Ji Suping,Xia Qiang
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
1. Akhtar, M., Dickinson, E., Mazoyer, J., & Langendorff, V. (2002, May). Emulsion stabilizing properties of depolymerized pectin [Article]. Food Hydrocolloids, 16(3), 249–256, Article Pii s0268-005x(01)00095-9. doi: 10.1016/s0268-005x(01)00095-9.
2. Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours;Aluko;Journal of Agricultural and Food Chemistry,2009
3. Validated HPTLC analysis method for quantification of variability in content of curcumin in Curcuma longa L (turmeric) collected from different geographical region of India;Ashraf;Asian Pacific Journal of Tropical Biomedicine,2012
4. Infrared spectroscopy of proteins;Barth;Biochimica et Biophysica Acta,2007
5. Impact of selected process parameters on solubility and heat stability of pea protein isolate;Bogahawaththa;LWT,2019
Cited by
1 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