Enhancement of emulsion pH stability by Ca2+ modulation: A novel approach for preparing egg white protein fibril cold emulsion gels-Reference-Cited by-同舟云学术

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Enhancement of emulsion pH stability by Ca2+ modulation: A novel approach for preparing egg white protein fibril cold emulsion gels

Published:2024-08 Issue: Volume:153 Page:110056
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Dong Wanyi,Ai Minhui,Mourad Fayez Khalaf^ORCID,Isobe Kazuhiro,Handa Akihiro^ORCID,Huang Xi,Cai Zhaoxia^ORCID

Publisher

Elsevier BV

Reference48 articles.

1. Engineering emulsion gels as functional colloids emphasizing food applications: A review;Abdullah;Frontiers in Nutrition,2022

2. Peptides are building blocks of heat-induced fibrillar protein aggregates of β-Lactoglobulin formed at pH 2;Akkermans;Biomacromolecules,2008

3. Complexation of nanofibrillated egg white protein and low methoxy pectin improves microstructure, stability, and rheology of oil-in-water emulsions;Alavi;Food Hydrocolloids,2022

4. Structuring of acidic oil-in-water emulsions by controlled aggregation of nanofibrillated egg white protein in the aqueous phase using sodium hexametaphosphate;Alavi;Food Hydrocolloids,2021

5. Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter;Alavi;Food Hydrocolloids,2020

Cited by 2 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. Oil-water interfacial dual-phase synergistic adsorption of capsanthin-cyanophycin in gelatin based high internal phase emulsions for multi-nozzle 3D printing;Food Hydrocolloids;2025-01

2. High-internal-phase emulsions stabilized by egg high-density lipoprotein and phosvitin: Improvement of properties free from polysaccharides;Food Hydrocolloids;2025-01

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