Interfacial mechanics of β-casein and albumin mixed protein assemblies at liquid-liquid interfaces-Reference-Cited by-同舟云学术

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Interfacial mechanics of β-casein and albumin mixed protein assemblies at liquid-liquid interfaces

Published:2024-11 Issue: Volume:674 Page:379-391
ISSN:0021-9797
Container-title:Journal of Colloid and Interface Science
language:en
Short-container-title:Journal of Colloid and Interface Science

Author:

Chrysanthou Alexandra,Bosch-Fortea Minerva^ORCID,Nadal Clemence,Zarbakhsh Ali^ORCID,Gautrot Julien E.^ORCID

Funder

European Research Council

Publisher

Elsevier BV

Reference68 articles.

1. Recent progress in the utilization of pea protein as an emulsifier for food applications;Burger;Trends Food Sci. Technol.,2019

2. Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions;McClements;Annu. Rev. Food Sci. Technol.,2017

3. Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin;Ozturk;J. Food Eng.,2014

4. Review: Sophorolipids A promising biosurfactant and it’s applications;Oliveira;Int. J. Adv. Biotechnol. Res. (IJBR),2015

5. Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: whey protein isolate and gum arabic;Ozturk;Food Chem.,2015

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