Influence of pH and biopolymer ratio on sodium caseinate—guar gum interactions in aqueous solutions and in O/W emulsions-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Influence of pH and biopolymer ratio on sodium caseinate—guar gum interactions in aqueous solutions and in O/W emulsions

Published:2007-07 Issue:5-6 Volume:21 Page:862-869
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

NEIRYNCK N,VANLENT K,DEWETTINCK K,VANDERMEEREN P

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Cited by 62 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. Multitechnique approaches for characterising phase behaviour in food biopolymer systems;International Journal of Food Science & Technology;2024-08-30

2. Effect of guar gum and fortification by haritaki (Terminalia chebula) extract and its encapsulates on physicochemical, textural, and rheological properties of yogurt;eFood;2024-06-24

3. A curcumin oral delivery system based on sodium caseinate and carboxymethylpachymaran nanocomposites;International Journal of Biological Macromolecules;2023-12

4. Effects of konjac glucomannan on physicochemical and rheological properties of whole egg liquid and in vitro fermentation of egg curd;International Journal of Biological Macromolecules;2023-08

5. Applications of guar gum composites;Green Sustainable Process for Chemical and Environmental Engineering and Science;2023

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