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引用次数

	总计	2019 年至今
引用	336	335
h 指数	4	4
i10 指数	4	4

0

90

45

2019202020212022202320244 28 59 84 89 71

Loc Pham Bao

Loc Pham Bao

未知所在单位机构

在 student.rmit.edu.au 的电子邮件经过验证


标题按引用次数排序按年份排序按标题排序	引用次数引用次数	年份
Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts LB Pham, B Wang, B Zisu, B Adhikari Food Chemistry 293, 463-471, 2019	120	2019
Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions LB Pham, B Wang, B Zisu, B Adhikari Food Hydrocolloids 94, 20-29, 2019	116	2019
Microencapsulation of flaxseed oil using polyphenol-adducted flaxseed protein isolate-flaxseed gum complex coacervates LB Pham, B Wang, B Zisu, T Truong, B Adhikari Food Hydrocolloids 107, 105944, 2020	66	2020
In-vitro digestion of flaxseed oil encapsulated in phenolic compound adducted flaxseed protein isolate-flaxseed gum complex coacervates LB Pham, B Wang, B Zisu, T Truong, B Adhikari Food Hydrocolloids 112, 106325, 2021	34	2021
Complexation between flaxseed proteins, polyphenols and gums: Mechanism and application BL Pham RMIT University, 2020		2020

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