登录 注册 会员服务 联系我们

Air-water interfacial and foaming properties of whey protein - sinapic acid mixtures

  • Published:2021-03 Issue: Volume:112 Page:106467
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Yang Jack,Lamochi Roozalipour Sarah P.ORCID,Berton-Carabin Claire C.,Nikiforidis Constantinos V.,van der Linden Erik,Sagis Leonard M.C.

Funder

Netherlands Organisation for Scientific Research (NWO),

Top Consortia for Knowledge and Innovation of the Dutch Ministry of Economic Affairs

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

1. Protein-phenolic interactions in food;Ali;Eurasian Journal of Analytical Chemistry,2012

2. Design of interfacial films to control lipid oxidation in oil-in-water emulsions;Berton-Carabin;Food Hydrocolloids,2013

3. Interfacial rheological properties of adsorbed protein layers and surfactants: A review;Bos;Advances in Colloid and Interface Science,2001

4. Effects of ionic strength on the enzymatic hydrolysis of diluted and concentrated whey protein isolate;Butré;Journal of Agricultural and Food Chemistry,2012

5. Structural changes of sinapic acid during alkali-induced air oxidation and the development of colored substances;Cai;JAOCS, Journal of the American Oil Chemists’ Society,1999
同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3