Preparation and digestive characteristics of a novel soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride thermosensitive emulsion gel-Reference-Cited by-同舟云学术

Preparation and digestive characteristics of a novel soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride thermosensitive emulsion gel

Published:2020-09 Issue: Volume:106 Page:105891
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhong Mingming,Xie Fengying,Zhang Shuang,Sun Yufan,Qi Baokun,Li Yang

Funder

National Natural Science Foundation of China

Excellent Youth Natural Science Foundation of Heilongjiang Province of China

Natural Science Foundation of Heilongjiang Province of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

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4. Structural changes in wood pulp treated by 55 wt% aqueous calcium thiocyanate solution;Hattori;Polymer Journal,1998

5. In vitro human digestion models for food applications;Hur;Food Chemistry,2011

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