Physical and thermal characteristics of amaranth (Amaranthus hypochondriacus) protein nanoparticles affected by ultrasound time and microbial transglutaminase-Reference-Cited by-同舟云学术

Physical and thermal characteristics of amaranth (Amaranthus hypochondriacus) protein nanoparticles affected by ultrasound time and microbial transglutaminase

Published:2024-03-12 Issue:5 Volume:18 Page:3391-3404
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Alimi Sandra,Fadavi Abolfazl^ORCID,Sayyed-Alangi Seyyedeh Zahra,Delouee Saeedeh Arabshahi

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11694-024-02412-1.pdf

Reference45 articles.

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3. E. Dickinson, Biopolymer-based particles as stabilizing agents for emulsions and foams. Food Hydrocoll. 68, 219–231 (2017). https://doi.org/10.1016/j.foodhyd.2016.06.024

4. J.W. De Folter, M.W. Van Ruijven, K.P. Velikov, Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein. Soft Matter 8, 6807–6815 (2012). https://doi.org/10.1039/C2SM07417F

5. M. Destribats, M. Rouvet, C. Gehin-Delval, C. Schmitt, B.P. Binks, Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions. Soft Matter 10, 6941–6954 (2014). https://doi.org/10.1039/C4SM00179F

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