Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk-Reference-Cited by-同舟云学术

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Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk

Published:2022-02 Issue: Volume:369 Page:130891
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Wen-Jie,Li Xiao-Long,Li Shu-Gang,Xu Bao-Cai,Zhang Bao

Funder

Key Technologies Research and Development Program

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting;Ai;Lwt Food Science & Technology,2018

2. High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides;Ai;Food Hydrocolloids,2021

3. The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate;Avramenko;Food Research International,2013

4. Enzymatic modification of milk protein concentrate and characterization of resulting functional properties;Banach;Lwt-food Science and Technology,2013

5. Ion-exchange chromatography and electrophoresis of egg yolk proteins;Bee;Journal of Food Science,2010

Cited by 25 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. High-internal-phase emulsions stabilized by egg high-density lipoprotein and phosvitin: Improvement of properties free from polysaccharides;Food Hydrocolloids;2025-01

2. Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications;Comprehensive Reviews in Food Science and Food Safety;2024-09

3. Constructing myosin/high-density lipoprotein composite emulsions: Roles of pH on emulsification stability, rheological and structural properties;Food Research International;2024-07

4. Food-derived peptides unleashed: emerging roles as food additives beyond bioactivities;Critical Reviews in Food Science and Nutrition;2024-06-18

5. Optimizing the formation of myosin/high-density lipoprotein composite gels: PH-dependent effects on heat-induced aggregation;International Journal of Biological Macromolecules;2024-05

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