Phase separation and molecular weight fractionation behaviour of maltodextrin/agarose mixtures-Reference-Cited by-同舟云学术

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Phase separation and molecular weight fractionation behaviour of maltodextrin/agarose mixtures

Published:2005-05 Issue:3 Volume:19 Page:557-565
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

LORET C,SCHUMM S,PUDNEY P,FRITH W,FRYER P

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Cited by 33 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

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2. Liquid−liquid biopolymers aqueous solution segregative phase separation in food: From fundamentals to applications—A review;International Journal of Biological Macromolecules;2024-04

3. Atypical phase behaviour of quinoa protein isolate in mixture with maltodextrin;Food Research International;2022-12

4. Release of glucose and maltodextrin DE 2 from gellan gum gels and the impacts of gel structure;Food Hydrocolloids;2022-01

5. In vitro and in vivo study of aspirin loaded, electrospun polycaprolactone–maltodextrin membrane for enhanced skin tissue regeneration;International Journal of Polymeric Materials and Polymeric Biomaterials;2021-08-15

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