The impact of structural properties on the absorption of hen egg-white ovotransferrin with or without Fe3+ at the air/oil-water interface-Reference-Cited by-同舟云学术

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The impact of structural properties on the absorption of hen egg-white ovotransferrin with or without Fe3+ at the air/oil-water interface

Published:2025-02 Issue: Volume:386 Page:112287
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Zhang Xiaowei,Liu Wenyan,Zhang Qixin,Tu Jin,Wu Leiyan^ORCID

Publisher

Elsevier BV

Reference70 articles.

1. Characterization of soybean protein isolate-food polyphenol interaction via virtual screening and experimental studies;Ao;Foods,2021

2. Adsorption and rheological properties of biopolyrners at the air-water interface;Baeza;AIChE J.,2006

3. Adsorption of proteins to fluid interfaces: role of the hydrophobic subphase;Bergfreund;J. Colloid Interface Sci.,2021

4. Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives;Cai;Adv. Colloid Interface Sci.,2023

5. Effects of globular and flexible structures on the emulsifying and interfacial properties of mixed soy proteins;Cao;Food Hydrocolloids,2022

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