Work

Hydrocolloid-food component interactions

Year: 2016

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2016.08.042

Authors: Zhiming Gao, Yapeng Fang, Yiping Cao, Hua Liao, Katsuyoshi Nishinari, Glyn O. Phillips

Institution: Hubei University of Technology

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: Hubei Provincial Department of Education, National Natural Science Foundation of China, Department of Science and Technology, Hubei Provincial People's Government, Wuhan Municipal Science and Technology Bureau, Bureau of Science and Technology of Zhoushan, Program for New Century Excellent Talents in University

Awards: G1322809157, G1799910618, G4534483465, G4607823055, G5178830345, G5318416688, G6183196038, G8937757195, G98075519

OpenAlex ID: W2508096354

FWCI: 7.198

Cites: 58

Cited by: 119

Related to: 10