Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties-Reference-Cited by-同舟云学术

Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties

Published:2024-01 Issue: Volume:430 Page:137065
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Ning,Wang Rui,Xing Kaiwen,Huang Zhe,Elfalleh Walid,Zhang Hongwei,Yu Dianyu

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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4. Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability;Bai;Food Hydrocolloids,2019

5. Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization;Cha;Journal of Food Engineering,2019

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