Author:
Sun Chanchan,Liu Rui,Liang Bin,Wu Tao,Sui Wenjie,Zhang Min
Funder
National High Technology Research and Development Program of China
China Postdoctoral Science Foundation
Reference39 articles.
1. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012
2. Texture of nonfat yoghurt as influenced by whey protein concentrate and gum Tragacanth as fat replacers;Aziznia;International Journal of Dairy Technology,2009
3. Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition;Cengiz;Food Chemistry,2005
4. National food safety standard: Methods for determination of moisture;Chinese Standard GB/T5009.3-2010,2010
5. National food safety standard: Determination of ash in foods;Chinese Standard GB/T5009.4-2010,2010
Cited by
88 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