Interactions of ovalbumin with sulphated polysaccharides: effects of pH, ionic strength, heat and high pressure treatment
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference23 articles.
1. Emulsion stabilization by ionic and covalent complexes of β-lactoglobulin with polysaccharides
2. Effect of High-Pressure Treatment of Protein on the Rheology of Flocculated Emulsions Containing Protein and Polysaccharide
3. Effect of ι-Carrageenan on Flocculation, Creaming, and Rheology of a Protein-Stabilized Emulsion
4. Influence of κ-carrageenan on the properties of a protein-stabilized emulsion
Cited by 69 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. The impact of κ-carrageenan on the pea protein gelation by high pressure processing and the gelling mechanisms study;Food Hydrocolloids;2025-01
2. Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions;International Journal of Biological Macromolecules;2024-03
3. Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds;Journal of the Science of Food and Agriculture;2024-02-06
4. Soluble complexes of ovalbumin with fucoidan: Energetics of binding, protein stability and functional properties;Food Hydrocolloids;2023-09
5. Antioxidant activity and interactions between whey protein and polysaccharides from different parts of Houttuynia cordata;Frontiers in Nutrition;2023-01-25
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3