Multiple layers and conjugate materials for food emulsion stabilization.

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Multiple layers and conjugate materials for food emulsion stabilization.

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2016 nî lūn-bûn

@nan

2016年の論文

@ja

2016年学术文章

@wuu

2016年学术文章

@zh

2016年学术文章

@zh-cn

2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年學術文章

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2016年學術文章

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name

Multiple layers and conjugate materials for food emulsion stabilization.

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Multiple layers and conjugate materials for food emulsion stabilization.

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Item

label

Multiple layers and conjugate materials for food emulsion stabilization.

@en

Multiple layers and conjugate materials for food emulsion stabilization.

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Multiple layers and conjugate materials for food emulsion stabilization.

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Multiple layers and conjugate materials for food emulsion stabilization.

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P1476

Multiple layers and conjugate materials for food emulsion stabilization.

@en

P2093

Preetam Sarkar

http://www.w3.org/2001/XMLSchema#string

S Sivapratha

http://www.w3.org/2001/XMLSchema#string

P2860

Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction.

A complex plant cell wall polysaccharide: rhamnogalacturonan II. A structure in quest of a function.

Improvement of emulsifying properties of oat protein isolate-dextran conjugates by glycation.

Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties.

Stability of flocculated particles in concentrated and high hydrophilic solid layer-by-layer (LBL) emulsions formed using whey proteins and gum Arabic.

Non-covalent interactions between proteins and polysaccharides.

Emulsion-based delivery systems for lipophilic bioactive components.

Structured emulsion-based delivery systems: controlling the digestion and release of lipophilic food components.

Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review.

The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth.

P304

877-892

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.1080/10408398.2016.1227765

http://www.w3.org/2001/XMLSchema#string

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P577

2016-09-19T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P698

27645427

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