Author:
Ryan Kelsey N.,Foegeding E. Allen
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference52 articles.
1. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000
2. Factors regulating astringency of whey protein beverages;Beecher;Journal of Dairy Science,2008
3. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey;Bryant;Trends in Food Science & Technology,1998
4. Acidified foods;Code of Federal Regulations. Title 21, sec. 114,2001
5. Thermally processed low-acid foods packaged in hermetically sealed containers;Code of Federal Regulations. Title 21, sec. 113,2001
Cited by
80 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