Emulsification properties of ovalbumin-fucoidan (OVA-FUC) binary complexes-Reference-Cited by-同舟云学术

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Emulsification properties of ovalbumin-fucoidan (OVA-FUC) binary complexes

Published:2024-06 Issue: Volume:22 Page:101457
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Li Xiefei,Wu Yingmei,Duan Wenshan,Chen Lei,Cheng Lujie,Liu Junmei,Zhou Yan,Ai Chao,Li Xin,Huang Qun^ORCID

Publisher

Elsevier BV

Reference40 articles.

1. Engineering emulsion gels as functional colloids emphasizing food applications: A review;Abdullah;Frontiers Nutrition,2022

2. Improving freeze-thaw stability of soy nanoparticle-stabilized emulsions through increasing particle size and surface hydrophobicity;Chen;Food Hydrocolloids,2019

3. Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction;Comas;Food Hydrocolloids,2006

4. Curcumin nanoemulsions stabilized with natural plant-based emulsifiers;Dammak;Food Bioscience,2021

5. Protein concentration and protein-exposed hydrophobicity as dominant parameters determining the flocculation of protein-stabilized oil-in-water emulsions;Delahaije;Langmuir,2013

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