Author:
Li Chen,Xue Haoran,Chen Zhiyan,Ding Qiao,Wang Xingguo
Funder
Key Projects in the National Science & Technology Pillar Program
Reference47 articles.
1. Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations;Akhtar;Colloids and Surfaces B: Biointerfaces,2003
2. Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum Arabic;Akhtar;Food Hydrocolloids,2007
3. Composition, solubility, and gel electrophoretic properties of proteins isolated from Florunner (Arachis hypogaea L.) peanut seeds;Basha;Journal of Agricultural and Food Chemistry,1976
4. Comparison of gum Arabic, modified starch, and whey protein isolate as emulsifiers: Influence of pH, CaCl2 and temperature;Chanamai;Journal of Food Science,2002
5. Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar;Chevalier;International Dairy Journal,2001
Cited by
152 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