Funder
Science, Technology and Innovation Commission of Shenzhen Municipality
Basic and Applied Basic Research Foundation of Guangdong Province
Subject
General Chemical Engineering,General Chemistry,Food Science
Cited by
7 articles.
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1. 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
2. Chitosan mitigates the beany flavor and improves the functional properties of soy protein isolate via the electrostatic interaction;Food Hydrocolloids;2024-10
3. Exploring particle‐based stabilisation of Pickering emulsions in food, aquaculture, and industrial applications;International Journal of Food Science & Technology;2024-09-06
4. Hyperbranched porous boronate affinity imprinted hydrogels for specific separation of flavonoids under physiological pH: A emulsion interfacial assembly imprinted strategy;Chemical Engineering Journal;2024-08
5. Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications;Exploration of Foods and Foodomics;2024-07-30