Probing the improved heat stabilizing capacity of dry heat conjugated whey protein in oil-in-water emulsions: A microrheological study-Reference-Cited by-同舟云学术

Probing the improved heat stabilizing capacity of dry heat conjugated whey protein in oil-in-water emulsions: A microrheological study

Published:2023-07 Issue: Volume:140 Page:108619
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

A'yun Qurrotul,Coghe Karl,Rebry Ferre^ORCID,Hidayat Chusnul,Van der Meeren Paul^ORCID

Funder

Universiteit Gent

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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4. The Rheolaser MasterTM and Kinexus rotational rheometer® to evaluate the influence of topical drug delivery systems on rheological features of topical poloxamer gel;Cristiano;Molecules,2020

5. New insights into the study of the destabilization of oil-in-water emulsions with dextran sulfate provided by the use of light scattering methods;Degrand;Food Hydrocolloids,2016

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