The pH-responsive phase separation of type-A gelatin and dextran characterized with static multiple light scattering (S-MLS)
Qi Wang, Qianwan Guo, Wenlong Niu +5
Food Hydrocolloids
Proteins in Food Systems
High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation
Wei Dou, Xin Zhang, Yu Zhao +3
Food Research International
Food composition and properties