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Synergistic and competitive effects of monoglycerides on the encapsulation and interfacial shear rheological behavior of soy proteins
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Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
2 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 36 checked references that resolve
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Tailoring the digestion of structured emulsions using mixed monoglyceride–caseinate interfaces
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Stability against heat-induced aggregation of emulsions prepared with a dry-heated soy protein isolate–dextran mixture
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Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulants
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Improvement of emulsifying properties of soy protein through selective hydrolysis: Interfacial shear rheology of adsorption layer
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Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition
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Structural, morphological and thermal behaviour characterisations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants
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Influence of unadsorbed emulsifiers on the rheological properties and structure of heteroaggregate of whey protein isolate (WPI) coated droplets and flaxseed gum (FG) coated droplets
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Interfacial Rheology of Natural Silk Fibroin at Air/Water and Oil/Water Interfaces
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The 2 references without a DOI — listed, not checked
no DOI — not checkedCho, I. C. K., Charles W. Jr. (1980). Soy protein/casein coffee whitener composition. United States Patent, CA1075963.
no DOI — not checkedPark, J. S., Shin, H. S., & Hong, J. P. (2013). Method for producing non-dairy coffee creamer with enhanced milk flavor and taste containing milk or skim milk and having stability in feathering. United States Patent, AU20130205721.
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