Effect of heat treatment on physical, structural, thermal and morphological characteristics of zein in ethanol-water solution-Reference-Cited by-同舟云学术

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Effect of heat treatment on physical, structural, thermal and morphological characteristics of zein in ethanol-water solution

Published:2016-07 Issue: Volume:58 Page:11-19
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sun Cuixia,Dai Lei,He Xiaoye,Liu Fuguo,Yuan Fang,Gao Yanxiang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

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2. Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase (PPO) as food quality related enzyme: a FTIR study;Baltacıoğlu;Food Chemistry,2015

3. Atomic force microscopy;Binnig;Physical Review Letters,1986

4. Growth and structure of aggregates of heat-denatured β-Lactoglobulin;Bon;International Journal of Food Science & Technology,1999

5. Development and characterization of lactoferrin-GMP nanohydrogels: evaluation of pH, ionic strength and temperature effect;Bourbon;Food Hydrocolloids,2015

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