Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution

Published:2005-05 Issue:3 Volume:19 Page:407-416
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

SANCHEZ C,PATINO J

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Cited by 166 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

1. Air-water interfacial and foaming properties of nanoparticles based on commercial and lab-scale isolated maize (Zea mays L.) zein;Food Research International;2024-11

2. Casein‐based conjugates and graft copolymers. Synthesis, properties, and applications;Comprehensive Reviews in Food Science and Food Safety;2024-02-19

3. Bioinspirated Macromolecular Complexes Based on Buffalo Whey Proteins and Vitamin E. Design and Performance at the A/W Interface;2024

4. Functional Properties and Proximate Analysis of Fish Waste Protein Hydrolysate Processed Using Enzymes;Current Research in Nutrition and Food Science Journal;2023-08-31

5. Functional characterizations of sodium caseinate conjugated with water-soluble bitter almond gum exudate;Carbohydrate Polymer Technologies and Applications;2023-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP