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      Microwave pretreatment enhanced the properties of ovalbumin-inulin-oil emulsion gels and improved the storage stability of pomegranate seed oil

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

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          Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction

          Long Sheng, Guiyue Tang, Qi Wang … (2020)
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            Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis

            Xin Liu, Jinqiu Wang, Qun Huang … (2020)
            Article 0 comments Cited 45 times – based on 0 reviews     Review now
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              Significance of Inulin Fructans in the Human Diet

              Joanne Slavin, Gertjan Schaafsma (2015)
              Article 0 comments Cited 38 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Title: Food Hydrocolloids
                Abbreviated Title: Food Hydrocolloids
                Publisher: Elsevier BV
                ISSN (Print): 0268005X
                Publication date Created: April 2021
                Publication date (Print): April 2021
                Volume: 113
                Page: 106548
                Article
                DOI: 10.1016/j.foodhyd.2020.106548
                SO-VID: 223bd00a-fefa-445d-82be-66ef90729882
                Copyright © © 2021
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                https://www.elsevier.com/tdm/userlicense/1.0/

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