Subject
General Chemical Engineering,General Chemistry,Food Science
Reference47 articles.
1. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012
2. Factors affecting Maillard induced gelation of protein-sugar systems;Azhar,1996
3. Formation of stable covalent dimer explains the high solubility at pH 4.6 of lactose−β-lactoglobulin conjugates heated near neutral pH;Bouhallab;Journal of Agricultural and Food Chemistry,1999
4. Wettability of porous surfaces;Cassie;Transactions of the Faraday Society,1944
5. Contact angle hysteresis due to a film pressure behind the drop;Chibowski,2002