Changhui Sun, Ph.D. - Publications
Affiliations: | 2006 | University of Wisconsin, Madison, Madison, WI |
Area:
Food Science and Technology AgricultureYear | Citation | Score | |||
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2010 | Sun C, Gunasekaran S. Rheology and oxidative stability of whey protein isolate-stabilized menhaden oil-in-water emulsions as a function of heat treatment. Journal of Food Science. 75: C1-8. PMID 20492138 DOI: 10.1111/J.1750-3841.2009.01387.X | 0.438 | |||
2009 | Sun C, Gunasekaran S. Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum Food Hydrocolloids. 23: 165-174. DOI: 10.1016/J.Foodhyd.2007.12.006 | 0.484 | |||
2007 | Sun C, Gunasekaran S, Richards MP. Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions Food Hydrocolloids. 21: 555-564. DOI: 10.1016/J.Foodhyd.2006.06.003 | 0.491 | |||
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