Rheological Properties of Modified Starch—Whey Protein Isolate Stabilized Soursop Beverage Emulsion Systems

Overview of attention for article published in Food and Bioprocess Technology, February 2015

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dimensions_citation: 11 Dimensions

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So far, Dimensions has found 11 publications that cite this research output.

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The most recent citing publications are shown below. View all 11 publications that cite this research output on Dimensions.

Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters

Article in Journal of Food Quality (March 2024)

Enhancing Functional Properties of Soy Protein Isolate—Rice Starch Complex Using Ultrasonication and its Characterization

Article in Food and Bioprocess Technology (December 2023)

Effects of rice protein on the formation and structural properties of starch-lipid complexes in instant rice noodles incorporated with different fatty acids

Article in Food Bioscience (August 2023)

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