Author:
Raymundo A.,Gouveia L.,Batista A.P.,Empis J.,Sousa I.
Reference16 articles.
1. The interaction of sucrose esters with β-lactoglobulin and α-casein from bovine milk;Clark;Food Hydrocolloids,1992
2. Influence of water soluble non-ionic emulsifier on the rheology of heat-set protein stabilized emulsions gels;Dickinson;Food Hydrocolloids,1995
3. Viscoelastic properties of polymers;Ferry,1980
4. Linear viscoelasticity of salad dressing emulsions;Franco;Journal of Agricultural and Food Chemistry,1997
5. Influence of processing variables on the rheological and textural roperties of lupin protein-stabilized emulsions;Franco;Journal of Agricultural and Food Chemistry,1998
Cited by
71 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