Effect of ascorbic acid treatment on physicochemical and emulsifying properties of highland barley protein-Reference-Cited by-同舟云学术

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Effect of ascorbic acid treatment on physicochemical and emulsifying properties of highland barley protein

Published:2024-03 Issue: Volume:116 Page:103861
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Luo Bowei^ORCID,Shen Wangyang,Zhou Jian,Chen Xuan,Jin Weiping,Jia Xiwu,Li Fang

Publisher

Elsevier BV

Reference22 articles.

1. Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein;Alavi;Food Hydrocolloids,2019

2. Effect of low moisture extrusion on a pea protein isolate's expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR);Beck;J. Food Eng.,2017

3. SPI microgels applied to Pickering stabilization of O/W emulsions by ultrasound and high-pressure homogenization: rheology and spray drying;Benetti;Food Res. Int.,2019

4. Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin;Castellani;Food Hydrocolloids,2006

5. Fabrication and characterization of food-grade pea protein-ascorbic acid nanoparticles-stabilized Pickering emulsion;Fazelioskouei;J. Mol. Liq.,2023

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