Steviol glycosides, an edible sweet surfactant that can modulate the interfacial and emulsifying properties of soy protein isolate solution-Reference-Cited by-同舟云学术

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Steviol glycosides, an edible sweet surfactant that can modulate the interfacial and emulsifying properties of soy protein isolate solution

Published:2021-01 Issue: Volume:289 Page:110264
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Zhang Tongtong,Peng Qingrui,Xia Yongmei,Zhang Yandong,Myint Khaing zar,Wu Jing

Funder

National Natural Science Foundation of China

national first-class discipline program of Light Industry Technology and Engineering

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. On the determination of the critical micelle concentration by the pyrene 1:3 ratio method;Aguiar;J. Colloid Interface Sci.,2003

2. Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana;Carbonell-Capella;Food Bioprod. Processes,2017

3. Non-caloric sweeteners and body weight;Cavagnari;Medicina-Buenos Aire,2019

4. Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream;Chen;Food Hydrocolloids,2019

5. Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability;Chen;Colloids Surf. B.,2019

Cited by 25 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. Molecular investigation of soybean protein for improving the stability of quinoa (Chenopodium quinoa willd.) milk substitute;Food Chemistry;2024-12

2. Properties, extraction and purification technologies of Stevia rebaudiana steviol glycosides: A review;Food Chemistry;2024-09

3. Enhancing the stability of zein pickering foams via hydrophilic reassembly with sugar alcohols and glycosides: A structural and molecular investigation;Food Hydrocolloids;2024-08

4. A Pharmacological perspective on the temporal properties of sweeteners;Pharmacological Research;2024-06

5. Steviol glycosides improve the textural properties of whey protein gel;Journal of Food Engineering;2024-05

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