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Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protei
  • ISSN号：0260-8774
  • 期刊名称：Journal of Food Engineering
  • 时间：0
  • 页码：392-401
  • 语言：英文
  • 相关项目：基于高压均质技术的细乳液交联法合成淀粉纳米微球的研究
作者： Shi, John|Chen, Xiao Dong|Wu, Wen-Fu|Wang, Li-Jun|Li, Dong|Bhandari, Bhesh|Wang, Bo|Mao, Zhi-Huai|
同期刊论文项目
基于高压均质技术的细乳液交联法合成淀粉纳米微球的研究
期刊论文 28
同项目期刊论文
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Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose
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Fabrication of starch-based microparticles by an emulsification-crosslinking method
Effects of high-pressure homogenization on the properties of starch-plasticizer dispersions and thei
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