Protein-stabilized emulsions-Reference-Cited by-同舟云学术

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Protein-stabilized emulsions

Published:1994-01 Issue:1-4 Volume:22 Page:59-74
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Dickinson Eric

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Adsorption structures in food emulsions;Bergenståhl,1992

2. Creaming and flocculation in emulsions containing polysaccharide;Cao;Food Hydrocolloids,1990

3. Influence of polysaccharides on the creaming of casein-stabilized emulsions;Cao;Food Hydrocolloids,1991

4. Mixed protein films adsorbed at the oil-water interface;Castle,1987

5. A spectroscopy study of the conformational properties of foamed bovine serum albumin;Clark;J. Colloid Interface Sci.,1988

Cited by 132 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Influence of pH on the Emulsification Properties of Heated Whey Protein–Pectin Complexes;Foods;2024-07-21

2. Enhancing Low-Fat Probiotic Yogurt: The Role of Xanthan Gum in Functionality and Microbiological Quality;Processes;2024-05-13

3. Targeting Interfacial Location of Phenolic Antioxidants in Emulsions: Strategies and Benefits;Annual Review of Food Science and Technology;2023-03-27

4. Heat treatment in the presence of arginine increases the emulsifying properties of soy proteins;Food Chemistry: X;2023-03

5. Impact of Phenolic Acid Derivatives on the Oxidative Stability of β-Lactoglobulin-Stabilized Emulsions;Antioxidants;2023-01-12

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