Effects of Ultrasonic and Steam-Cooking Treatments on the Physicochemical Properties of Bamboo Shoots Protein and the Stability of O/W Emulsion

Author:

Du Jingjing,Zhu Qian,Guo Jiagang,Wu Yuhan,Hu Zhangqing,Yang Song,Jiang Jian

Publisher

Elsevier BV

Reference40 articles.

1. Formulation, Stability and Physicochemical Properties of Pickering Emulsions: An Overview;P M Sy;Applied Physics Research,2019

2. Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: influence of the nanoparticles concentration;X Feng;Colloids and surfaces. B, Biointerfaces,2020

3. Soybean protein isolate gel particles as foaming and emulsifying agents;Kentaro;Food Hydrocolloids,2016

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