Ultrasound-modified protein-based colloidal particles: Interfacial activity, gelation properties, and encapsulation efficiency-Reference-Cited by-同舟云学术

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Ultrasound-modified protein-based colloidal particles: Interfacial activity, gelation properties, and encapsulation efficiency

Published:2022-11 Issue: Volume:309 Page:102768
ISSN:0001-8686
Container-title:Advances in Colloid and Interface Science
language:en
Short-container-title:Advances in Colloid and Interface Science

Author:

Mozafarpour Rassoul,Koocheki Arash,Sani Mahmood Alizadeh,McClements David Julian,Mehr Hamed Mahdavian

Funder

Ferdowsi University of Mashhad

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces

Reference118 articles.

1. Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein;Sha;Food Chem,2021

2. Use of whey proteins for encapsulation and controlled delivery applications;Gunasekaran;J Food Eng,2007

3. Modification approaches of plant-based proteins to improve their techno-functionality and use in food products;Nikbakht Nasrabadi;Food Hydrocoll,2021

4. Effects of sonication on the physicochemical and functional properties of walnut protein isolate;Zhu;Food Res Int,2018

5. Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments;Qin;Ultrason Sonochem,2017

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1. Effects of mixing ratio on physicochemical, structural properties and application in lycopene-loaded emulsions of blends of whey protein and pea protein;Food Chemistry;2025-01

2. Formation, physiochemical stability, and bioaccessibility of quercetin-loaded α-lactalbumin amyloid-like fibril nanocomposite with ultrasound and its application in yogurt;Food Hydrocolloids;2024-12

3. Soy proteins modified using cavitation jet technology;International Journal of Biological Macromolecules;2024-10

4. The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments;Food Hydrocolloids;2024-09

5. Grass pea protein as an emerging source of sustainable plant proteins: Structure, modification, functionality, and applications;Food Bioscience;2024-09

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