Effects of high pressure processing on structure and emulsifying properties of lactoferrin-xanthan gum complex-Reference-Cited by-同舟云学术

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Effects of high pressure processing on structure and emulsifying properties of lactoferrin-xanthan gum complex

Published:2023-06-30 Issue: Volume: Page:1-13
ISSN:0193-2691
Container-title:Journal of Dispersion Science and Technology
language:en
Short-container-title:Journal of Dispersion Science and Technology

Author:

He Xiaoye¹²,Ren Shuang¹,Su Jiaqi¹,Wang Jing²,Yuan Fang¹

Affiliation:

1. Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China

2. Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Beijing, P.R. China

Funder

the Innovation Engineering Project of the Chinese Academy of Agricultural Sciences

Publisher

Informa UK Limited

Subject

Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/01932691.2023.2177306

Reference34 articles.

1. Structural properties of condensed ovalbumin systems following application of high pressure

2. Structural modification in condensed soy glycinin systems following application of high pressure

3. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan

4. Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: Effects of pH, salt and heating

5. Analysis of the Thermally Induced Structural Changes of Bovine Lactoferrin

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