Multi-scale understanding of the effects of the solvent and process on whey protein emulsifying properties: Application to dairy emulsion-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Multi-scale understanding of the effects of the solvent and process on whey protein emulsifying properties: Application to dairy emulsion

Published:2019-02 Issue: Volume:87 Page:869-879
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Moussier Marine,Bosc Véronique,Michon Camille,Pistre Violaine,Chaudemanche Cyril,Huc-Mathis Delphine

Funder

Single Interministry Fund

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference38 articles.

1. Protein adsorption at the oil/water interface: Characterization of adsorption kinetics by dynamic interfacial tension measurements;Beverung;Biophysical Chemistry,1999

2. Functional properties of whey proteins as affected by dynamic high-pressure treatment;Bouaouina;International Dairy Journal,2006

3. Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates;Cadesky;Journal of Dairy Science,2017

4. Emulsions stabilized with solid nanoparticles: Pickering emulsions;Chevalier;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2013

5. Rheological properties of acid milk gels as affected by the nature of the fat globule surface material and heat treatment of milk;Cho;International Dairy Journal,1999

Cited by 12 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. Prior thermal and high-pressure processing alters the impact of high intensity ultrasound on reconstituted skim milk;Ultrasonics Sonochemistry;2024-10

2. Effects of Guarana Aqua Extracts on Fermentation Kinetics and Quality Properties of Set-Type Yogurts;Journal of Food Processing and Preservation;2023-09-26

3. Effects of ultrahigh magnetic field on the structure and properties of whey protein;LWT;2023-03

4. Whey protein isolate/flavor cinnamaldehyde conjugates prepared by different methods and the stabilization effects on β-carotene-loaded emulsions;LWT;2022-11

5. Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies;Frontiers in Nutrition;2022-10-26

同舟云学术

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