Insight on the interaction between soybean protein isolate and ionic/non-ionic polysaccharides: Structural analysis, oil-water interface properties investigation and double emulsion formation-Reference-Cited by-同舟云学术

Insight on the interaction between soybean protein isolate and ionic/non-ionic polysaccharides: Structural analysis, oil-water interface properties investigation and double emulsion formation

Published:2024-05 Issue: Volume:150 Page:109754
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Lijia,Geng Mengjie,Tan Xiangyun,Teng Fei^ORCID,Li Yang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference51 articles.

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2. Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers;Bellesi;Food Hydrocolloids,2020

3. Adsorption of proteins to fluid interfaces: Role of the hydrophobic subphase;Bergfreund;Journal of Colloid and Interface Science,2020

4. Advances in xanthan gum production, modifications and its applications;Bhat;Biocatalysis and Agricultural Biotechnology,2022

5. Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteins;Bonifacino;Journal of the Science of Food and Agriculture,2019

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