Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization-Reference-Cited by-同舟云学术

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Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization

Published:2019-10 Issue: Volume:258 Page:1-8
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Cha Yue,Shi Xiaojie,Wu Fan,Zou Henan,Chang Chuting,Guo Yingnan,Yuan Meng,Yu Cuiping

Funder

National Natural Science Foundation of China

State Key Research and Development Plan

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

1. Acoustic spectroscopy: a powerful analytical method for the pharmaceutical field?;Bonacucina;Int. J. Pharm.,2016

2. Interfacial rheological properties of adsorbed protein layers and surfactants: a review;Bos;Adv. Colloid Interface Sci.,2001

3. Functional properties of whey proteins as affected by dynamic high-pressure treatment;Bouaouina;Int. Dairy J.,2006

4. A study of the rheological properties of concentrated food emulsions;Campanella;J. Food Eng.,1995

5. Impact of weighting agents and sucrose on gravitational separation of beverage emulsions;Chanamai;J. Agric. Food Chem.,2000

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