Improved Emulsifying and Foaming of Whey Proteins after Enzymic Fat Hydrolysis
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb04366.x/fullpdf
Reference49 articles.
1. J. Adrian, 1973 . Valeur alimentaire du lait , p.101 -111 . La maison rustique, Paris, France.
2. Gelation and Emulsification Properties of Partially Insolubilized Whey Protein Concentrates
3. Modification of the Interfacial Properties of Whey by Enzymic Hydrolysis of the Residual Fat
Cited by 25 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
1. Influence of hydrocolloids and natural emulsifier in the physical stability of UHT oat beverage;Food Science and Technology International;2023-06-02
2. Characterization of proteases from Irpex lacteus grown on minimally denatured soybean meal;Journal of the Science of Food and Agriculture;2022-11-16
3. Functionality of bovine milk proteins and other factors in foaming properties of milk: a review;Critical Reviews in Food Science and Nutrition;2021-02-02
4. Effect of reaction temperature on the protein structure and the ability to encapsulate β‐carotene of WPI‐dextran conjugates;Journal of Food Science;2020-05-25
5. Influence of Milk Fat on Foam Formation, Foam Stability and Functionality of Aerated Dairy Products;Dairy Fat Products and Functionality;2020
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