Freeze-thaw stability of oil-in-water emulsions stabilized by soy protein isolate-dextran conjugates-Reference-Cited by-同舟云学术

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Freeze-thaw stability of oil-in-water emulsions stabilized by soy protein isolate-dextran conjugates

Published:2017-05 Issue: Volume:78 Page:241-249
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Zeyu^ORCID,Wang Xibo,Yu Jie,Chen Shuang,Ge Hongru,Jiang Lianzhou

Funder

National Key Technology Support Program

National Soybean Industrial Technology System of China

Heilongjiang Provincal Research and development of Applied Technology Projects

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Fluorescence and color as markers for the Maillard reaction in milk-cereal based infant foods during storage;Bosch;Food Chemistry,2007

2. Utility of some indicators related to the Maillard Browning reaction during processing of infant formulas;Calderón;Food Chemistry,2009

3. Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate-dextran mixture;Diftis;Food Hydrocolloids,2005

4. Stability against heat-induced aggregation of emulsions prepared with a dry-heated soy protein isolate-dextran mixture;Diftis;Food Hydrocolloids,2006

5. Freeze-thaw stability of lecithin and modified starch-based nanoemulsions;Donsì;Food Hydrocolloids,2011

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2. Type of pectin affects the functionality of potato protein-pectin conjugates in emulsions;Food Hydrocolloids;2024-11

3. Enhancing cellulose-stabilized multiphase/Pickering emulsions systems: A molecular dynamics perspective;International Journal of Biological Macromolecules;2024-10

4. Agar-gelatin Maillard conjugates used for Pickering emulsion stabilization;Carbohydrate Polymers;2024-09

5. Freeze–thaw stability of high‐internal‐phase emulsion stabilized by chickpea protein microgel particles and its application in surimi;Journal of the Science of Food and Agriculture;2024-07-16

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