| 1 |
Reduction of particle size based on superfine grinding: Effects on structure, rheological and gelling properties of whey protein concentrate
Sun CC, Liu R, Ni K, Wu T, Luo XY, Liang B, Zhang M
Journal of Food Engineering, 186, 69, 2016 |
| 2 |
Comparative study of high intensity ultrasound effects on food proteins functionality
Arzeni C, Martinez K, Zema P, Arias A, Perez OE, Pilosof AMR
Journal of Food Engineering, 108(3), 463, 2012 |
| 3 |
The physicochemical parameters during dry heating strongly influence the gelling properties of whey proteins
Gulzar M, Lechevalier V, Bouhallab S, Croguennec T
Journal of Food Engineering, 112(4), 296, 2012 |
| 4 |
Influence of carrageenan addition on turkey meat sausages properties
Ayadi MA, Kechaou A, Makni I, Attia H
Journal of Food Engineering, 93(3), 278, 2009 |
| 5 |
External versus internal source of calcium during the gelation of alginate beads for DNA encapsulation
Quong D, Neufeld RJ, Skjak-Braek G, Poncelet D
Biotechnology and Bioengineering, 57(4), 438, 1998 |
