The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugar-Reference-Cited by-同舟云学术

The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugar

Published:2023-06 Issue: Volume:18 Page:100677
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Wang Ke,Li Yan,Sun Jingxin,Zhang Yimin

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference42 articles.

1. Investigating the role of hyaluronic acid in improving curcumin bioaccessibility from nanoemulsions;Aguilera-Garrido;Food Chemistry,2021

2. Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization;Albano;Food Reviews International,2018

3. Study of some functional properties of casein: Effect of ph and tryptic hydrolysis;Augusta Rolim Biasutti;International Journal of Food Properties,2007

4. Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic;Castel;Food Hydrocolloids,2017

5. Solubilisation of myosin in a solution of low ionic strength l-histidine: Significance of the imidazole ring;Chen;Food Chemistry,2016

Cited by 5 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. Insight into the mechanisms of combining direct current magnetic field with phosphate in promoting emulsifying properties of myofibrillar protein;Food Chemistry;2024-07

2. Research progress and latest application of ultrasonic treatment on protein extraction and modification;International Journal of Food Science & Technology;2024-06-03

3. Soy protein isolate-sodium alginate colloidal particles for improving the stability of high internal phase Pickering emulsions: Effects of mass ratios;Food Chemistry: X;2024-03

4. Effect of Molecular Weight on the Structural and Emulsifying Characteristics of Bovine Bone Protein Hydrolysate;Foods;2023-12-18

5. Structural properties and emulsification of myofibrillar proteins from hairtail (Trichiurus haumela) at different salt ions;International Journal of Biological Macromolecules;2023-12