How environmental stresses affect the physical stability of oil in water emulsion prepared using pH-shifted myofibrillar protein?-Reference-Cited by-同舟云学术

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How environmental stresses affect the physical stability of oil in water emulsion prepared using pH-shifted myofibrillar protein?

Published:2023-08 Issue: Volume:186 Page:115200
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chen Yiting,Li Liyuan,Zhao Xue,Zeng Xianming,Xu Xinglian

Funder

Natural Science Foundation of Jiangsu Province

Priority Academic Program Development of Jiangsu Higher Education Institutions

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Interfacial and emulsifying properties of sucrose ester in coconut milk emulsions in comparison with Tween;Ariyaprakai;Food Hydrocolloids,2013

2. A procyanidin-rich extract encapsulated in water-in-oil-in-water emulsions produced by premix membrane emulsification;Berendsen;Food Hydrocolloids,2015

3. Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum Arabic;Castel;Food Hydrocolloids,2017

4. Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities;Chen;Critical Reviews in Food Science and Nutrition,2017

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

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1. Characteristics and stabilization of Pickering emulsions constructed using myosin from bighead carp (Aristichthys nobilis);Food Chemistry;2024-10

2. Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels;Food Chemistry;2024-07

3. Improved Solubility and Emulsifying Ability of Walnut Protein Isolate Through Deamidation by Protein-Glutaminase;2024

4. Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin;Foods;2023-12-29

5. Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification;Ultrasonics Sonochemistry;2023-11

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