Author:
Cai Yongjian,Chen Bifen,Zeng Di,Huang Lihua,Xiao Chuqiao,Zhao Xiujie,Zhao Mouming,Zhao Qiangzhong,Van der Meeren Paul
Subject
General Medicine,Food Science,Analytical Chemistry
Reference37 articles.
1. Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization;Anvari;Food Hydrocolloids,2017
2. Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF);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. Impact of high pressure on starch properties: A review;Castro;Food Hydrocolloids,2020
5. Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments;Chen;Food Hydrocolloids,2019
Cited by
11 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