Initial Droplet Size Impacts pH-Induced Structural Changes in Phase-Separated Polymer Dispersions-Reference-Cited by-同舟云学术

Initial Droplet Size Impacts pH-Induced Structural Changes in Phase-Separated Polymer Dispersions

Published:2016-04-06 Issue:5 Volume:81 Page:E1124-E1129
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Thongkaew Chutima¹,Zeeb Benjamin¹,Gibis Monika¹,Hinrichs Jörg²,Weiss Jochen¹

Affiliation:

1. Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology; Univ. of Hohenheim; Garbenstrasse 25 70599 Stuttgart Germany

2. Dept. of Soft Matter Science and Dairy Technology, Inst. of Food Science and Biotechnology; Univ. of Hohenheim; Garbenstrasse 21 70599 Stuttgart Germany

Funder

German Industrial Academic Research Alliance (AiF)

German Food and Nutrition Research Council (FEI)

State Personnel Development of the Ministry of Science and Technology

Publisher

Wiley

Subject

Food Science

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3. Influence of xanthan gum on physical characteristics of heat-denatured whey protein solutions and gels;Bryant;Food Hydrocoll,2000

4. Protein-polysaccharide interactions;Doublier;Curr Opin Colloid Interface Sci,2000

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4. Impact of food structure on the compatibility of heated WPI–pectin-complexes in meat dispersions;Food & Function;2018

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