Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins-Reference-Cited by-同舟云学术

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Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins

Published:2023-10 Issue: Volume:172 Page:113203
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Jo Yeon-Ji,Chu Yifu,Chen Lingyun^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Formation of fibrillar whey protein aggregates: Influence of heat and shear treatment, and resulting rheology;Akkermans;Food Hydrocolloids,2008

2. Structuring of acidic oil-in-water emulsions by controlled aggregation of nanofibrillated egg white protein in the aqueous phase using sodium hexametaphosphate;Alavi;Food Hydrocolloids,2021

3. Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein;Alavi;Food Hydrocolloids,2019

4. Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization;Albano;Food Reviews International,2019

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

Cited by 3 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. Size-Controllable and pH-Sensitive Whey Protein Microgels as High-Performance Aqueous Biolubricants;ACS Applied Materials & Interfaces;2024-08-22

2. Enhancing emulsifying properties of lentil protein fibrils through EGCG mediation and the mechanism study;Food Hydrocolloids;2024-08

3. Synergistic formulation approach for developing pea protein and guar gum enriched olive oil-in-water emulsion gels as solid fat substitutes: Formulation optimization, characterization, and molecular simulation;International Journal of Biological Macromolecules;2024-02

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