Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Cited by
13 articles.
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1. Elucidating Nonlinear Stress Relaxation in Transient Networks through Two-Dimensional Rheo-Optics;ACS Macro Letters;2024-08-21
2. Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts;Foods;2022-03-24
3. Microencapsulation of borage oil with blends of milk protein,β-glucan and maltodextrin through spray drying: physicochemical characteristics and stability of the microcapsules;Journal of the Science of Food and Agriculture;2017-09-08
4. Cereal β -glucans;Handbook of Hydrocolloids;2009
5. Converting oats to high-fibre products for use in functional foods Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by USDA implies no approval of the product to the exclusion of others that may also be suitable. All programmes and services of the US Department of Agriculture are offered on a nondiscriminatory basis without regard to race, colour, national origin, religion, sex, age, marital status, or handicap.;Technology of Functional Cereal Products;2008