Interfacial and emulsifying behaviour of rice protein concentrate-Reference-Cited by-同舟云学术

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Interfacial and emulsifying behaviour of rice protein concentrate

Published:2012-10 Issue:1 Volume:29 Page:1-8
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Romero Alberto,Beaumal Valérie,David-Briand Elisabeth,Cordobes Felipe,Guerrero Antonio,Anton Marc

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

1. Characterisation and functional properties of Australian rice protein isolate;Agboola;Journal of Cereal Science,2005

2. Official methods of analysis;AOAC,1995

3. Viscoelastic properties of triacylglycerol/water interfaces covered by proteins;Benjamins;Colloids and Surface A,1996

4. Surface dilatational rheology of proteins absorbed at air/water and oil/water interfaces;Benjamins,1998

5. Protein adsorptional the oil water interface: characterization of adsorption kinetics by dynamic interfacial tension measurements;Beverung;Biophysical Chemistry,1999

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