The level of sulfate substitution of polysaccharide regulates thermal-induced egg white protein gel properties: The characterization of gel structure and intermolecular forces
Ting Zhang, Yixin Yuan, Xinling Wu +6
Food Research International
Proteins in Food Systems
Spray drying to produce novel phytochemical-rich ingredients from juice and pomace of American elderberry
KS Ravichandran, Edilene Souza da Silva, Margarida Moncada +6
Food Bioscience
Microencapsulation and Drying Processes