Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins-Reference-Cited by-同舟云学术

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Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins

Published:2018-09 Issue: Volume:82 Page:53-63
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Glusac Jovana,Davidesko-Vardi Ilil,Isaschar-Ovdat Sivan,Kukavica Biljana,Fishman Ayelet

Funder

Israel Science Foundation

Russell Berrie Nanotechnology Institute at the Technion

Ministry of Science and Technology of Republic of Srpska

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference86 articles.

1. Resource assessment for potato biorefinery: Side stream potential in northern ostrobothnia;Ahokas;Agronomy Research,2014

2. Towards a phenomenological definition of the term ‘gel’;Almdal;Polymer Gels and Networks,1993

3. 12-Potato proteins;Alting,2011

4. Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity;Amine;Food Hydrocolloids,2014

5. Zein extraction from corn, corn products, and coproducts and modifications for various applications: A review;Anderson;Cereal Chemistry Journal,2011

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