Influence of carboxymethylcellulose on the interaction between ovalbumin and tannic acid via noncovalent bonds and its effects on emulsifying properties-Reference-Cited by-同舟云学术

Influence of carboxymethylcellulose on the interaction between ovalbumin and tannic acid via noncovalent bonds and its effects on emulsifying properties

Published:2020-01 Issue: Volume:118 Page:108778
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chen Yang,Li Zhenshun^ORCID,Yi Xiangzhou,Kuang Hairui,Ding Baomiao,Sun Weiqing,Luo Yangchao^ORCID

Funder

Hubei Provincial Education Department

Publisher

Elsevier BV

Subject

Food Science

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4. Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity;Amine;Food Hydrocolloids,2014

5. Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes;Balange;Food Hydrocolloids,2009

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