Enzymatic catalyzed corn fiber gum-bovine serum albumin conjugates: Their interfacial adsorption behaviors in oil-in-water emulsions-Reference-Cited by-同舟云学术

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Enzymatic catalyzed corn fiber gum-bovine serum albumin conjugates: Their interfacial adsorption behaviors in oil-in-water emulsions

Published:2018-04 Issue: Volume:77 Page:986-994
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Yan,Yadav Madhav P.,Yin Lijun

Funder

National Key Technologies R&D Program

National Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. Effect of high-pressure treatment on rheology of oil-in-water emulsions prepared with hen egg yolk;Anton;Innovative Food Science & Emerging Technologies,2001

2. Adsorption of bovine serum albumin (BSA) at the oil/water interface: A neutron reflection study;Campana;Langmuir,2015

3. Interfacial deposition of an anionic polysaccharide (fucoidan) on protein-coated lipid droplets: Impact on the stability of fish oil-in-water emulsions;Chang;Food Hydrocolloids,2015

4. Polymerization of β-lactoglobulin and bovine serum albumin at oil-water interfaces in emulsions by transglutaminase;Chanyongvorakul;Food Hydrocolloids,1997

5. Interfacial properties of deamidated wheat protein in relation to its ability to stabilise oil-in-water emulsions;Day;Food Hydrocolloids,2009

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1. Adjusting the hydrophobicity of recombinant microgels to improve interfacial activity: Using a promising pickering emulsion stabilizer with a dense cubic structure;Food Hydrocolloids;2025-01

2. Emulsions stabilized by okra polysaccharides: Physicochemical, interfacial, and emulsification properties;Food Hydrocolloids;2024-11

3. Proposing moderate unfolding of interfacial proteins to enhance the techno-functional features of complex microgel particles formed by whey protein-chitooligosaccharide conjugation;Food Hydrocolloids;2024-11

4. Conjugation prepared by wet-Maillard reactions improves the stability and properties of lutein and lycopene loaded nanoparticles;Journal of Food Science and Technology;2024-04-07

5. Aggregate Size Modulates the Oil/Water Interfacial Behavior of Myofibrillar Proteins: Toward the Thicker Interface Film and Disulfide Bond;Langmuir;2023-11-30

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