Formation of hydrophilic co-assemblies with improved functional properties between tilapia protein isolate and sodium caseinate-Reference-Cited by-同舟云学术

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Formation of hydrophilic co-assemblies with improved functional properties between tilapia protein isolate and sodium caseinate

Published:2024-08 Issue: Volume:153 Page:110016
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Xiang,Hong Pengzhi,Xie Mengya,Wang Yu,Liu Qingguan,Zhou Chunxia^ORCID

Publisher

Elsevier BV

Reference41 articles.

1. Heavy metals in Chinese freshwater fish: Levels, regional distribution, sources and health risk assessment;Ai;Science of The Total Environment,2022

2. The stabilization of Monascus pigment by formation of Monascus pigment-sodium caseinate complex;Ali;Food Chemistry,2022

3. Binding analysis between monomeric β-casein and hydrophobic bioactive compounds investigated by surface plasmon resonance and fluorescence spectroscopy;Bahri;Food Chemistry,2019

4. Elucidating the interaction mechanism of eriocitrin with β-casein by multi-spectroscopic and molecular simulation methods;Cao;Food Hydrocolloids,2019

5. Processes improving the dispersibility of spray-dried zein nanoparticles using sodium caseinate;Chen;Food Hydrocolloids,2014

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. Effect of Rice Bran Protein on the Foaming Properties and Foaming Characteristics of Rice Bran Protein–Sodium Caseinate and Rice Bran Protein Nanoparticles–Sodium Caseinate;Foods;2024-07-24

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