Rheology of heat-set pudding (emulsion gel) and O/W interface: effects of interaction between tea catechins and egg yolk plasma at O/W interface-Reference-Cited by-同舟云学术

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Rheology of heat-set pudding (emulsion gel) and O/W interface: effects of interaction between tea catechins and egg yolk plasma at O/W interface

Published:2024-10 Issue: Volume:155 Page:110133
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kaneko Wataru^ORCID,Hanazawa Tomohito

Publisher

Elsevier BV

Reference36 articles.

1. Characterization of oil-in-water emulsions stabilized by hen's egg yolk granule;Aluko;Food Hydrocolloids,1998

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

3. Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions;Anton;Colloids and Surfaces B: Biointerfaces,2001

4. Retardation of crystallization-induced destabilization of PMF-in-water emulsion with emulsifier additives;Arima;Colloids and Surfaces B: Biointerfaces,2007

5. Acceleration of crystallisation of palm kernel oil in oil-in-water emulsion by hydrophobic emulsifier additives;Awad;Colloids and Surfaces B: Biointerfaces,2002

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