Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review

Published:2018-03 Issue: Volume:76 Page:2-16
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sharif Hafiz Rizwan,Williams Peter A.,Sharif Mian Kamran,Abbas Shabbar,Majeed Hamid,Masamba Kingsley George,Safdar Waseem,Zhong Fang

Funder

National 125 Program

111 Project

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference120 articles.

1. Ascorbic acid: Microencapsulation techniques and trends - a review;Abbas;Food Reviews International,2012

2. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate;Adebiyi;Food Chemistry,2011

3. Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours;Aluko;Journal of Agricultural and Food Chemistry,2009

4. Design and production of nanoparticles formulated from nano-emulsion templates - a review;Anton;Journal of Controlled Release,2008

5. Rheological characterization of acylated and dextran conjugated African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) proteins;Arogundade;LWT - Food Science and Technology,2012

Cited by 152 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. Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods;LWT;2024-09

2. Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application;Food Hydrocolloids;2024-08

3. Development of egg yolk-free mayonnaise using rice protein with xanthan gum;Food Science and Biotechnology;2024-07-30

4. Application of legumes in plant-based milk alternatives: a review of limitations and solutions;Critical Reviews in Food Science and Nutrition;2024-06-17

5. Encapsulation of Active Substances in Natural Polymer Coatings;Materials;2024-06-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3