Impact of lipid droplet characteristics on the rheology of plant protein emulsion gels: Droplet size, concentration, and interfacial properties-Reference-Cited by-同舟云学术

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Impact of lipid droplet characteristics on the rheology of plant protein emulsion gels: Droplet size, concentration, and interfacial properties

Published:2024-09 Issue: Volume:191 Page:114734
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Hu Xiaoyan^ORCID,Xiang Xiaoke^ORCID,Ju Qian,Li Sisheng,Julian McClements David

Publisher

Elsevier BV

Reference47 articles.

1. Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel;Cen;Food Chemistry,2022

2. Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality;Chen;Food Chemistry,2022

3. Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking;Cornet;Critical Reviews in Food Science and Nutrition,2022

4. Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength;Dachmann;Food Hydrocolloids,2020

5. Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets;Dickinson;Food Hydrocolloids,2012

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. Preparation and Characterization of Plant Protein-Mushroom Hybrids: Toward more Healthy and Sustainable Foods;Food Biophysics;2024-09-02

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