The influence of α and α′ subunits on SPI Pickering emulsions based on natural hybrid breeding varieties
Author:
Publisher
Elsevier BV
Subject
Food Science,Analytical Chemistry
Reference63 articles.
1. High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides;Ai;Food Hydrocolloids,2021
2. Aimable, A., Lecomte-Nana, G., & Pagnoux, C. (2022). Chapter 9 - Role of surfactants and polymers for clay minerals as stabilizer of Pickering emulsion. In F. Wypych & R. A. de Freitas (Eds.), Developments in clay science (Vol. 10, pp. 277-314): Elsevier. https://doi.org/10.1016/B978-0-323-91858-9.00007-0.
3. Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein;Alavi;Food Hydrocolloids,2019
4. Single cell encapsulation in a Pickering emulsion stabilized by TiO2 nanoparticles provides protection against UV radiation for a biopesticide;Amar Feldbaum;Colloids and Surfaces B: Biointerfaces,2021
5. Effects of different vegetable oils and ultrasonicated quinoa protein nanoparticles on the rheological properties of Pickering emulsion and freeze-thaw stability of emulsion gels;Cen;Journal of Cereal Science,2021
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