Sonication as a potential tool in the formation of protein-based stable emulsion

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Sonication as a potential tool in the formation of protein-based stable emulsion – Concise review

Published:2024-07 Issue: Volume:107 Page:106900
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Jadhav Harsh B.,Choudhary Pintu^ORCID,Gogate Parag,Ramniwas Seema,Mugabi Robert^ORCID,Ahmad Zubair,Mohammed Basheeruddin Asdaq Syed,Ahmad Nayik Gulzar

Funder

King Khalid University

Deanship of Scientific Research, King Khalid University

Publisher

Elsevier BV

Reference48 articles.

1. Trends in food emulsion technology: Pickering, nano-, and double emulsions;Øye;Curr. Opin. Food Sci.,2023

2. Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions;Nooshkam;Food Chem. x.,2023

3. The toxicity of cationic surfactant HDTMA-Br, desorbed from surfactant modified zeolite, towards faecal indicator and environmental microorganisms;Reeve;J. Hazard. Mater.,2017

4. Food contact materials and gut health: Implications for toxicity assessment and relevance of high molecular weight migrants;Groh;Food Chem. Toxicol.,2017

5. Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies;Tang;Food Hydrocoll.,2020

Cited by 1 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. Adjusting the hydrophobicity of recombinant microgels to improve interfacial activity: Using a promising pickering emulsion stabilizer with a dense cubic structure;Food Hydrocolloids;2025-01

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