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Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions
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Comparison of low- and high-methoxyl pectin for the stabilization of whey protein isolate as carrier for lutein
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Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions
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Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring
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Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions
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Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface
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Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF)
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- Journal Article
- A1
- open access
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products
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Stability and functionality of xanthan gum-shellac nanoparticles for the encapsulation of cinnamon bark extract
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Rheological and interfacial properties of basil seed gum modified with octenyl succinic anhydride