Food Science and Technology International/Ciencia y Tecnologia De Alimentos Internacional
Author:
Publisher
SAGE Publications
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science
Link
http://journals.sagepub.com/doi/pdf/10.1177/108201329600200216
Cited by 61 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. Nonlinear dilatational rheology of different protein aggregates at the oil–water interface;Soft Matter;2022
2. Impact of Saturation of Fatty Acids of Phosphatidylcholine and Oil Phase on Properties of β-Lactoglobulin at the Oil/Water Interface;Food Biophysics;2021-12-09
3. The Surface Properties of Solutions of Dicationic Imidazolium Surfactants with Short Bridge Fragments;Colloid Journal;2021-03
4. Interfacial Properties of β-Lactoglobulin at the Oil/Water Interface: Influence of Starch Conversion Products with Varying Dextrose Equivalents;Food Biophysics;2020-12-03
5. Langmuir–Blodgett technique for anisotropic colloids: Young investigator perspective;Journal of Colloid and Interface Science;2019-03
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