Physicochemical properties and oil-water interfacial behavior of subcritical water-treated coconut (Cocos nucifera L.) globulins-Reference-Cited by-同舟云学术

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Physicochemical properties and oil-water interfacial behavior of subcritical water-treated coconut (Cocos nucifera L.) globulins

Published:2024-07 Issue: Volume:152 Page:109897
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ma Jingrong,Pan Chuang^ORCID,He Rongrong,Chen Weijun,Pei Jianfei,Zhong Qiuping,Chen Haiming^ORCID,Chen Wenxue

Publisher

Elsevier BV

Reference42 articles.

1. In vitro digestibility, structural and functional properties of Moringa oleifera seed proteins;Aderinola;Food Hydrocolloids,2020

2. Globular plant protein aggregates for stabilization of food foams and emulsions;Amagliani;Trends in Food Science & Technology,2017

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

4. Correlation between interfacial layer properties and physical stability of food emulsions: Current trends, challenges, strategies, and further perspectives;Cai;Advances in Colloid and Interface Science,2023

5. Effect of subcritical water treatment on the structure and foaming properties of egg white protein;Chang;Food Hydrocolloids,2022

Cited by 1 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. Dynamic interfacial adsorption and emulsifying performance of self-assembled coconut protein and fucoidan mixtures;International Journal of Biological Macromolecules;2024-09

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