SCOPUS 정보 검색 플랫폼

Volumn 68, Issue 2, 1995, Pages 203-206

Emulsifying properties of protein–pectin complexes and their use in oil‐containing foodstuffs

Author keywords

emulsifying properties; oil containing foodstuffs; pectin; protein polysaccharide complexing

Indexed keywords

EID: 84988147817 PISSN: 00225142 EISSN: 10970010 Source Type: Journal
DOI: 10.1002/jsfa.2740680211 Document Type: Article

Times cited : (57)

References (9)

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- Interactions of proteins and polysaccharides and their application for encapsulation of microorganisms. Proc 4th Congr Microbiol. Varna, Bulgaria, pp
- (1993) , pp. 325-330
- Dalev, PG¹ Simeonova, LS²

7
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- eds, Blanshard JMV, Mitchell JR, Butterworths, London, UK
- (1979) Polysaccharides in Food
- Ledward, DA¹

8
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- Functional properties of protein‐polysaccharide mixtures
- eds, Mitchell J, Ledward D, Elsevier Applied Science, London, UK
- (1988) Functional Properties of Food Macromolecules , pp. 385-415
- Tolstoguzov, VB¹

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- Some physico‐chemical aspects of protein processing into foodstuffs
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- Tolstoguzov, VB¹

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.