Author:
Rombouts Ine,Wouters Arno G.B.,Lambrecht Marlies A.,Uten Lien,Van Den Bosch Wouter,Vercruysse Sabine A.R.,Delcour Jan A.
Funder
Fonds Wetenschappelijk Onderzoek
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference56 articles.
1. Aacc international method 44-19-01;AACCI,2018
2. Protein denaturation, rheology, and gelation characteristics of radio-frequency heated egg white dispersions;Ahmed;International Journal of Food Properties,2007
3. AOAC. (1995). Official methods of analysis. Method 990.03. Washington, DC, USA. Association of Official Analytical Chemists.
4. Functionality of egg white proteins as affected by high intensity ultrasound;Arzeni;Food Hydrocolloids,2012
5. Agitation of amyloid proteins to speed aggregation measured by tht fluorescence: A call for standardization;Batzli;Materials Science & Engineering. C, Materials for Biological Applications,2015
Cited by
26 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