Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins-Reference-Cited by-同舟云学术

Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins

Published:2022-06 Issue: Volume:163 Page:113543
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Xu Jiamin,Yang Lili,Nie Yinghua,Yang Mengyang,Wu Wenjuan,Wang Zhengquan,Wang Xichang,Zhong Jian^ORCID

Funder

National Key Research and Development Program of China

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

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3. Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex;Chang;Food Research International,2018

4. Study on the emulsifying stability and interfacial adsorption of pea proteins;Chen;Food Hydrocolloids,2019

5. Role of conformational flexibility in the emulsifying properties of bovine serum albumin;Chuan-He;Journal of Agricultural and Food Chemistry,2013

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