Author:
Diftis N.G.,Biliaderis C.G.,Kiosseoglou V.D.
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference18 articles.
1. Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction;Aoki;Food Research Intstitute,1999
2. Dickinson, E. (1993). Protein–polysaccharide interactions in food colloids. In E.Dickinson, & P.Walstra (Eds.), Food colloids and polymers: Stability and mechanical properties (pp.77–93). Cambridge, UK: Royal Society of Chemistry.
3. Rheology of emulsions—The relationship to structure and stability;Dickinson,1998
4. Emulsion stabilization by ionic and covalent complexes of β-lactoglobulin with polysaccharides;Dickinson;Food Hydrocolloids,1991
5. Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose;Diftis;Food Chemistry,2003
Cited by
127 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