Effect of starch components and derivatives on the surface behaviour of a mixture of protein and small-molecule surfactants
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Royal Society of Chemistry
Cited by 7 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 emulsifier type on the spray-drying properties of model infant formula emulsions;Food Hydrocolloids;2017-08
2. Performance of whey protein hydrolysate–maltodextrin conjugates as emulsifiers in model infant formula emulsions;International Dairy Journal;2016-11
3. The modification of the molecular and thermodynamic parameters of the low-DE potato maltodextrin in an aqueous medium through the interactions with anionic small-molecule surfactants;Food Hydrocolloids;2007-07
4. Thermodynamic analysis of the impact of molecular interactions on the functionality of food biopolymers in solution and in colloidal systems;Food Hydrocolloids;2007-01
5. Calorimetric investigation of the thermodynamic basis of the effect of maltodextrins on the foaming ability of legumin in the presence of small-molecule surfactant;Food Hydrocolloids;2005-05
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