Subject
General Chemical Engineering,General Chemistry,Food Science
Cited by
30 articles.
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1. Impact of Hofmeister anion type on the structural and mechanical properties of composite whey protein hydrogels;Food Hydrocolloids;2025-01
2. Potato protein as an emerging high-quality: Source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein;Food Hydrocolloids;2024-12
3. Development of novel protein-rich foods: Studies of composite hydrogels formed from potato proteins and gellan gums with different degrees of acylation;Food Hydrocolloids;2024-12
4. Mechanism on microbial transglutaminase and Tremella fuciformis polysaccharide-mediated modification of lactoferrin: Development of functional food;Food Chemistry;2024-10
5. Impact of lipid droplet characteristics on the rheology of plant protein emulsion gels: Droplet size, concentration, and interfacial properties;Food Research International;2024-09