Effects of Microfluidization on the Physical and Storage Stability of Walnut Protein Emulsion and Beverages-Reference-Cited by-同舟云学术

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Effects of Microfluidization on the Physical and Storage Stability of Walnut Protein Emulsion and Beverages

Published:2023-06 Issue:2 Volume:78 Page:467-475
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Ling Yuxi,Cheng Le,Bai Xue,Li Ziqi,Dai Jie,Ren Difeng

Funder

National promotion project of scientific and technological achievements in forestry and grassland

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11130-023-01073-7.pdf

Reference47 articles.

1. Burbano JJ, Correa MJ (2021) Composition and physicochemical characterization of walnut flour, a by-product of oil extraction. Plant Foods Hum Nutr 76(2):233–239. https://doi.org/10.1007/s11130-021-00898-4

2. Haider S, Batool Z, Tabassum S, Perveen T, Saleem S, Naqvi F, Javed H, Haleem DJ (2011) Effects of walnuts (Juglans regia) on learning and memory functions. Plant Foods Hum Nutr 66(4):335–340. https://doi.org/10.1007/s11130-011-0260-2

3. Feng YX, Wang ZC, Chen JX, Li HR, Wang YB, Ren DF, Lu J (2021) Separation, identification, and molecular docking of tyrosinase inhibitory peptides from the hydrolysates of defatted walnut (Juglans regia L.) meal. Food Chem 353:129471–129471. https://doi.org/10.1016/j.foodchem.2021.129471

4. Zhu Z, Zhu W, Yi J, Liu N, Cao Y, Lu J, Decker EA, McClements DJ (2018) Effects of sonication on the physicochemical and functional properties of walnut protein isolate. Food Res Int 106:853–861. https://doi.org/10.1016/j.foodres.2018.01.060

5. Ningtyas DW, Bhandari B, Prakash S (2021) Modulation fat globules of the plant-based cream emulsion: influence of the source of plant proteins. Innov Food Sci Emerg 74:102852. https://doi.org/10.1016/j.ifset.2021.102852

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