Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions

Published:2022-03 Issue: Volume:13 Page:100232
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Lomolino Giovanna,Vincenzi Simone,Zannoni Stefania,Marangon Matteo,De Iseppi Alberto,Curioni Andrea

Funder

Università degli Studi di Padova

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference38 articles.

1. Tailoring kappa/iota-hybrid carrageenan from Mastocarpus stellatus with desired gel quality through pre-extraction alkali treatment;Azevedo;Food Hydrocolloids,2013

2. Cultivar variability of patatin biochemical characteristics: Table versus processing potatoes (Solanum tuberosum L.);Bárta;Journal of Agricultural and Food Chemistry,2012

3. A decade of change in the seaweed hydrocolloids industry;Bixler;Journal of Applied Phycology,2011

4. Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein;Calero;Food Hydrocolloids,2013

5. Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength;Dachmann;Food Hydrocolloids,2020

Cited by 9 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. Effect of <sup>60</sup>Co Gamma Radiation on the Shelf Life of Potato Tubers;RADIOISOTOPES;2024-11-15

2. Wide pH, Adaptable High Internal Phase Pickering Emulsion Stabilized by a Crude Polysaccharide from Thesium chinense Turcz.;Molecules;2024-09-11

3. The emulsifying capacity and stability of potato proteins and peptides: A comprehensive review;Comprehensive Reviews in Food Science and Food Safety;2024-09

4. Potato proteins for technical applications: Nutrition, isolation, modification and functional properties - A review;Innovative Food Science & Emerging Technologies;2024-01

5. Plant protein-based emulsions for the delivery of bioactive compounds;Advances in Colloid and Interface Science;2023-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3