Formation conditions of soy protein isolate-carrageenan complex particles and their stabilization effect on the relationship between structure and rheology of emulsions-Reference-Cited by-同舟云学术

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Formation conditions of soy protein isolate-carrageenan complex particles and their stabilization effect on the relationship between structure and rheology of emulsions

Published:2024-08 Issue: Volume:60 Page:104341
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Liu Xiao^ORCID,Meng Fanjun,Yang Cong,Wu Xiaohui,Wang Miao

Publisher

Elsevier BV

Reference29 articles.

1. Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization;Anvari;Food Hydrocolloids,2017

2. Plant-based food and protein trend from a business perspective: Markets, consumers, and the challenges and opportunities in the future;Aschemann-Witzel;Critical Reviews in Food Science and Nutrition,2021

3. An overview on preparation of emulsion-filled gels and emulsion particulate gels;Farjami;Trends in Food Science & Technology,2019

4. Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: Effect of protein solubility on their mechanical and rheological characteristics;Ferreira;Food Bioscience,2022

5. Physical chemistry of highly concentrated emulsions;Foudazi;Advances in Colloid and Interface Science,2015

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