Time domain nuclear magnetic resonance as a method to determine and characterize the water-binding capacity of whey protein microparticles-Reference-Cited by-同舟云学术

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Time domain nuclear magnetic resonance as a method to determine and characterize the water-binding capacity of whey protein microparticles

Published:2016-03 Issue: Volume:54 Page:170-178
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Peters Jorien P.C.M.,Vergeldt Frank J.,Van As Henk,Luyten Hannemieke,Boom Remko M.,van der Goot Atze Jan

Funder

FrieslandCampina

NanoNextNL

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference29 articles.

1. Comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size;Ahmed;Food Hydrocolloids,2015

2. The potential of aqueous fraction of lupin seeds for high-protein foods;Berghout;Food Chemistry,2014

3. Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork;Bertram;Meat Science,2001

4. Continuous distribution analysis of T2 relaxation in meat—an approach in the determination of water-holding capacity;Bertram;Meat Science,2002

5. Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy;Brøndum;Meat Science,2000

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4. Effect of Whey Protein Concentrate on Rheological Properties of Gluten-Free Doughs and Their Performance in Cookie Applications;Sustainability;2023-06-27

5. Alginate-Chitosan Microgel Particles, Water–Oil Interfacial Layers, and Emulsion Stabilization;Colloids and Interfaces;2023-06-15

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