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      • Record: found
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      Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: Effect of salt reduction and pea protein

      Author(s): , ,
      Publication date Created:
      Publication date (Print):
      Journal: Food Hydrocolloids
      Publisher: Elsevier BV

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          Emulsifying properties of proteins: evaluation of a turbidimetric technique

          Kevin N. Pearce, John Kinsella (1978)
          Article 0 comments Cited 385 times – based on 0 reviews     Review now
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            Soy proteins: A review on composition, aggregation and emulsification

            K Nishinari, Y. Fang, S Guo … (2014)
            Article 0 comments Cited 204 times – based on 0 reviews     Review now
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              Food emulsions and foams: Stabilization by particles

              Eric Dickinson (2010)
              Article 0 comments Cited 195 times – based on 0 reviews     Review now
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                Author and article information

                Contributors
                Youling L. Xiong: (View ORCID Profile)
                Journal
                Title: Food Hydrocolloids
                Abbreviated Title: Food Hydrocolloids
                Publisher: Elsevier BV
                ISSN (Print): 0268005X
                Publication date Created: April 2023
                Publication date (Print): April 2023
                Volume: 137
                Page: 108418
                Article
                DOI: 10.1016/j.foodhyd.2022.108418
                SO-VID: 10d5b0c4-fe58-40cb-adcc-7aa43fbd3e95
                Copyright © © 2023
                License:

                https://www.elsevier.com/tdm/userlicense/1.0/

                http://www.elsevier.com/open-access/userlicense/1.0/

                https://doi.org/10.15223/policy-017

                https://doi.org/10.15223/policy-037

                https://doi.org/10.15223/policy-012

                https://doi.org/10.15223/policy-029

                https://doi.org/10.15223/policy-004

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