Author:
Khalloufi Seddik,Alexander Marcela,Douglas Goff H.,Corredig Milena
Reference25 articles.
1. Comparison of gum arabic, modified starch, and whey protein isolate as emulsifiers: influence of pH, CaCl2 and temperature;Chanamai;Journal of Food Science,2002
2. Gelation properties of flaxseed gum;Chen;Journal of Food Engineering,2006
3. Physicochemical characteristics of flaxseed gum;Cui;Food Research International,1996
4. Chemical-structure, molecular-size distributions, and rheological properties of flaxseed gum;Cui;Journal of Agricultural and Food Chemistry,1994
5. Optimization of an aqueous extraction process for flaxseed gum by response-surface methodology;Cui;Food Science and Technology-Lebensmittel-Wissenschaft & Technologie,1994
Cited by
45 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