Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism-Reference-Cited by-同舟云学术

Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism

Published:2013-01 Issue:1 Volume:30 Page:61-72
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Tang Chuan-He,Liu Fu

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

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3. Characterization and acid-induced gelation of butter oil emulsions produced from heated whey protein dispersions;Boutin;International Dairy Journal,2007

4. A comparison of viscosity–concentration relationships for emulsions;Bullard;Journal of Colloid and Interface Science,2009

5. Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels;Chen;Colloids and Surfaces B: Biointerfaces,1999

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