articleTop 10% cited
Functional properties of food proteins and role of protein-polysaccharide interaction
Food Hydrocolloids · 1991 · Vol. 4(6) · pp. 429–468
V. B. Tolstoguzov✉(A. N. Nesmeyanov Institute of Organoelement Compounds)
Proteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and propertiesBiopolymerPolysaccharideSolubilityChemistryEmulsionFood proteinExtrusionFood chemistryFood scienceChemical engineering
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501
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Cited by
Some thermodynamic considerations in food formulation
Food Hydrocolloids · 2002 · 413 citations
Polysaccharide protein interactions
Food Hydrocolloids · 2001 · 509 citations
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