Effects of different vegetable oils and ultrasonicated quinoa protein nanoparticles on the rheological properties of Pickering emulsion and freeze-thaw stability of emulsion gels-Reference-Cited by-同舟云学术

Effects of different vegetable oils and ultrasonicated quinoa protein nanoparticles on the rheological properties of Pickering emulsion and freeze-thaw stability of emulsion gels

Published:2021-11 Issue: Volume:102 Page:103350
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Cen Kaiyue,Yu Xi,Gao Chengcheng,Feng Xiao,Tang Xiaozhi

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

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3. Effect of ultrasonic on the structure and quality characteristics of quinoa protein oxidation aggregates;Cao;Ultrason. Sonochem.,2021

4. Zein nanoparticle stabilized Pickering emulsion enriched with cinnamon oil and its effects on pound cakes;Feng;LWT-Food Science and Technology,2020

5. Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation;Feng;LWT-Food Science and Technology,2020

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