Edible coating based on whey protein isolate nanofibrils for antioxidation and inhibition of product browning-Reference-Cited by-同舟云学术

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Edible coating based on whey protein isolate nanofibrils for antioxidation and inhibition of product browning

Published:2018-06 Issue: Volume:79 Page:179-188
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Feng Zhibiao,Wu Guangxin,Liu Chunhong,Li Dongmei,Jiang Bin,Zhang Xiaosong

Funder

Harbin Special Funds of Innovative Talents on Science and Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference53 articles.

1. Understanding amyloid aggregation by statistical analysis of atomic force microscopy images;Adamcik;Nature Nanotechnology,2010

2. Properties of protein fibrils in whey protein isolate solutions: Microstructure, flow behaviour and gelation;Akkermans;International Dairy Journal,2008

3. Effects of an innovative dipping treatment on the cold storage of minimally processed Annurca apples;Albanese;Food Chemistry,2007

4. Multiple steps during the formation of beta-lactoglobulin fibrils;Arnaudov;Biomacromolecules,2003

5. Molecular mechanism of thioflavin-T binding to the surface of beta-rich peptide self-assemblies;Biancalana;Journal of Molecular Biology,2009

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