Effect of high-pressure homogenization on structural changes and emulsifying properties of chicken liver proteins isolated by isoelectric solubilization/precipitation-Reference-Cited by-同舟云学术

Effect of high-pressure homogenization on structural changes and emulsifying properties of chicken liver proteins isolated by isoelectric solubilization/precipitation

Published:2021-11 Issue: Volume:151 Page:112092
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Xiong Guoyuan^ORCID,Jiang Xuejuan,Xie Fei,Fan Yaqi,Xu Xinglian,Zhang Min,Qi Jun,Wang Shanglong,Zhou Xi

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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3. Interfacial deposition of an anionic polysaccharide (fucoidan) on protein-coated lipid droplets: Impact on the stability of fish oil-in-water emulsions;Chang;Food Hydrocolloids,2015

4. Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water;Chen;Innovative Food Science & Emerging Technologies,2016

5. Functional and nutritional characteristics of proteins and lipids recovered by isoelectric processing of fish by-products and low-value fish: A review;Gehring;Food Chemistry,2011

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