Protein-based functional colloids and their potential applications in food: A review-Reference-Cited by-同舟云学术

Protein-based functional colloids and their potential applications in food: A review

Published:2022-01 Issue: Volume:154 Page:112667
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ashfaq Alweera,Jahan Kausar,Islam Rayees Ul^ORCID,Younis Kaiser^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

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2. Preparation and potential applications of casein–polysaccharide conjugates: A review;Abd El-Salam;Journal of the Science of Food and Agriculture,2020

3. Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization;Albano;Food Reviews International,2019

4. Recent advances in edible polymer based hydrogels as a sustainable alternative to conventional polymers;Ali;Journal of Agricultural and Food Chemistry,2018

5. Formation and thermal and colloidal stability of oil-in-water emulsions stabilized using quinoa and lentil protein blends;Alonso-Miravalles;Journal of the Science of Food and Agriculture,2021

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