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Volumn 5, Issue 2, 2014, Pages 198-213

Stabilization of food dispersions by enzymes

Author keywords

[No Author keywords available]

Indexed keywords

BIOACTIVE COMPOUNDS; CONVENTIONAL EMULSIONS; DESIGN PRINCIPLES; FUNCTIONAL INGREDIENT; LONG TERM STABILITY; MULTIPLE EMULSIONS; POLYPHENOL OXIDASE; SULFHYDRYL OXIDASE;

EID: 84893220010     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c3fo60499c     Document Type: Review
Times cited : (56)

References (198)
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    • Estroff, L.A.1
  • 29
    • 0032203787 scopus 로고    scopus 로고
    • N. Garti Acta Polym. 1998 49 10-11 606 616
    • (1998) Acta Polym. , vol.49 , Issue.1011 , pp. 606-616
    • Garti, N.1
  • 93
    • 84893283815 scopus 로고    scopus 로고
    • AJINOMOTO, (AJINOMOTO FOODS EUROPE SAS, Hamburg Branch
    • AJINOMOTO, (AJINOMOTO FOODS EUROPE SAS, Hamburg Branch, 2009
    • (2009)
  • 100
    • 1242322589 scopus 로고    scopus 로고
    • H. Claus Micron 2004 35 1-2 93 96
    • (2004) Micron , vol.35 , Issue.12 , pp. 93-96
    • Claus, H.1
  • 120
    • 84893283777 scopus 로고    scopus 로고
    • in, ed. J. R. Whitaker, A. G. J. Voragen and D. W. S. Wong, Marcel Dekker Inc, Basel, p. 408
    • Z. Y. Yuan and T. J. Jiang, in Handbook of food enzymology, ed., J. R. Whitaker, A. G. J. Voragen, and, D. W. S. Wong, Marcel Dekker Inc, Basel, 2003, p. 408
    • (2003) Handbook of Food Enzymology
    • Yuan, Z.Y.1    Jiang, T.J.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.