Effect of heat treatment on the structural and emulsifying properties of copra meal protein: Improving interfacial properties to enhance performance of its Pickering emulsion-Reference-Cited by-同舟云学术

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Effect of heat treatment on the structural and emulsifying properties of copra meal protein: Improving interfacial properties to enhance performance of its Pickering emulsion

Published:2024-06 Issue: Volume:22 Page:101442
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Guo Yujie,Tian Tian,Zeng Chili,Wang Hong,Yang Tao,Zhou Weibiao,Sui Xiaonan,Chen Liang,Huang Zhaoxian,Jiang Lianzhou

Funder

China Postdoctoral Science Foundation

Hainan Province Natural Science Foundation

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference40 articles.

1. Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment;Chao;CyTA Journal of Food,2018

2. Developments in small-angle X-ray scattering (SAXS) for characterizing the structure of surfactant-macromolecule interactions and their complex;Chen;International Journal of Biological Macromolecules,2023

3. Coconut milk treated by atmospheric cold plasma: Effect on quality and stability;Chen;Food Chemistry,2024

4. Improvement of emulsifying stability of coconut globulin by noncovalent interactions with coffee polyphenols;Chen;Food Chemistry: X,2023

5. Shear emulsification condition strategy impact high internal phase Pickering emulsions stabilized by coconut globulin-tannic acid: Structure of protein at the oil-water interface;Chen;LWT- Food Science and Technology,2023

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