Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics
Author:
Funder
Innovationsfonden
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference48 articles.
1. Recent innovations in emulsion science and technology for food applications;Bai;J Agric Food Chem,2021
2. Low-fat (<50%) oil-in-water emulsions;Mozuraityte;Omega-3 Deliv Syst Prod Phys Charact Oxidative Stab,2021
3. Contribution of the engineering of tailored interfaces to the formulation of novel food colloids;Carrera Sánchez;Food Hydrocoll,2021
4. Formation, structure, and functionality of interfacial layers in food emulsions;Berton-Carabin;Annu Rev Food Sci Technol,2018
5. Interfacial behavior of plant proteins — novel sources and extraction methods;Yang;Curr Opin Colloid Interface Sci,2021
Cited by 5 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. Influence of the enzymatic treatment and pH on the interfacial and emulsifying properties of sunflower and olive protein hydrolysates;Food Hydrocolloids;2024-09
2. Lipid oxidation in emulsions: New insights from the past two decades;Progress in Lipid Research;2024-04
3. Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil‐in‐water emulsions;Journal of the Science of Food and Agriculture;2024-02-27
4. Decoding the Impact of Neighboring Amino Acid on ESI-MS Intensity Output through Deep Learning;2024-02-06
5. Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream;Antioxidants;2023-08-16
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3