Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein
Author:
Funder
NIFA
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference41 articles.
1. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000
2. Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours;Aluko;Journal of Agriculture and Food Chemistry,2009
3. The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments;Ben-Harb;Food Hydrocolloids,2018
4. Recent progress in the utilization of pea protein as an emulsifier for food applications;Burger;Trends in Food Science and Technology,2019
5. Hydrocolloids with emulsifying capacity. Part 2-Adsorption properties at the n–hexadecane–water interface;Castellani;Food Hydrocolloids,2010
Cited by 108 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. Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels;Food Hydrocolloids;2025-01
2. Understanding the textural enhancement of low-salt myofibrillar protein gels filled with pea protein pre-emulsions through interfacial behavior: Effects of structural modification and oil phase polarity;Food Chemistry;2024-12
3. Fabrication of pea protein isolate-stabilized oil-in-water emulsions with high freeze-thaw stability: Effect of high intensity ultrasonic on emulsions and interfacial protein structure;Food Hydrocolloids;2024-12
4. Impact of pH on the structure, interfacial and foaming properties of pea protein isolate: Investigation of the structure – Function relationship;International Journal of Biological Macromolecules;2024-10
5. Effects of ultrasound treatment on the structure, function properties and in vitro digestion of Sipunculus nudus protein;International Journal of Biological Macromolecules;2024-10
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