Author:
Zhang Hong,Tan Simin,Gan Hongmei,Zhang Huajiang,Xia Ning,Jiang Longwei,Ren Haowei,Zhang Xiaonan
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
1. Heat-induced gelation of egg yolk as a function of pH. Does the type of acid make any difference?;Aguilar;Food Hydrocolloids,2019
2. Gelation mechanism and physical properties of glucono-δ-lactone induced alginate sodium/casein composite gels;Ala;Food Hydrocolloids,2021
3. Utilization of polysaccharide-based high internal phase emulsion for nutraceutical encapsulation: Enhancement of carotenoid loading capacity and stability;Chi;Journal of Functional Foods,2021
4. Theoretical stability maps for guiding preparation of emulsions stabilized by protein-polysaccharide interfacial complexes;Cho;Langmuir,2009
5. A novel complex coacervate formed by gliadin and sodium alginate: Relationship to encapsulation and controlled release properties;Chun;LWT-Food Science and Technology,2020
Cited by
31 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