Funder
Agro-scientific Research in the Public Interest
National Key technologies R&D Project
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference60 articles.
1. Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems;Ajandouz;Journal of Food Science,2001
2. Whey protein-maltodextrin conjugates as emulsifying agents: an alternative to gum arabic;Akhtar;Food Hydrocolloids,2007
3. Fabrication of whey protein-pectin conjugate particles through laccase-induced gelation of microemulsified nanodroplets;Behzad;Food Hydrocolloids,2013
4. Fabrication of whey protein-pectin conjugate particles through laccase-induced gelation of microemulsified nanodroplets;Behzad;Food Hydrocolloids,2013
5. Premix membrane emulsification to produce oil-in-water emulsion stabilized with various interfacial structures of whey protein and carboxymethyl cellulose;Berendsen;Food Hydrocolloids,2014
Cited by
80 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献