Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: The underlying effects of varying protein concentrations-Reference-Cited by-同舟云学术

Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: The underlying effects of varying protein concentrations

Published:2019-10 Issue: Volume:95 Page:580-589
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhao Xue,Wu Tao,Xing Tong,Xu Xing-lian,Zhou Guanghong

Funder

China Agriculture Research System

Chinese Ministry of Agriculture

National Natural Science Foundation of China

Priority Academic Program Development of Jiangsu Higher Education Institution

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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3. Comparison of functional properties and SDS-PAGE patterns between fish protein isolate and surimi produced from silver carp;Azadian;European Food Research and Technology,2012

4. Principles of meat processing;Barbut,2015

5. Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions;Bo;Journal of Food Engineering,2010

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