Author:
Wang Lu,Cao Yiping,Zhang Ke,Fang Yapeng,Nishinari Katsuyoshi,Phillips Glyn O.
Funder
National Natural Science Foundation of China
Projects from Hubei Provincial Department of Science and Technology
Department of Education
Program for New Century Excellent Talents in University
Key Project of Chinese Ministry of Education
Subject
Colloid and Surface Chemistry
Reference26 articles.
1. Ingredient interactions in complex foods: aggregation and phase separation;Tolstoguzov,2007
2. Protein+polysaccharide coacervates and complexes: from scientific background to their application as functional ingredients in food products;Turgeon,2009
3. The gap between food gel structure, texture and perception;Renard;Food Hydrocoll.,2006
4. Combining protein micro-phase separation and protein–polysaccharide segregative phase separation to produce gel structures;Çakır;Food Hydrocoll.,2011
5. Segregation and association in mixed polymer solutions from Flory–Huggins model calculations;Bergfeldt;J. Phys. Chem.,1996
Cited by
49 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