Author:
Li Ming,Feng Lei,Xu Yayuan,Nie Meimei,Li Dajing,Zhou Cunshan,Dai Zhuqing,Zhang Zhongyuan,Zhang Min
Funder
Jiangsu Agricultural Science and Technology Innovation Fund
National Natural Science Foundation of China
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
1. Abdullah., Liu, L., Javed, H. U., & Xiao, J. (2022). Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review. Frontiers in Nutrition, 9, 890188.
2. Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch;Chaisawang;Carbohydrate Polymers,2005
3. 4D printing of lotus root powder gel: Color change induced by microwave;Chen;Innovative Food Science and Emerging Technologies,2021
4. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions;Chityala;Food Chemistry,2016
5. Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum;Cortez-Trejo;Food Hydrocolloids,2022
Cited by
35 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