Competition of rapeseed proteins and oleosomes for the air-water interface and its effect on the foaming properties of protein-oleosome mixtures

Author:

Yang JackORCID,Berton-Carabin Claire C.,Nikiforidis Constantinos V.,van der Linden Erik,Sagis Leonard M.C.ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

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3. The effect of pH on structural, topographical, and rheological characteristics of β-casein-DPPC mixed monolayers spread at the air-water interface;Caro;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2009

4. Protein stabilization of emulsions and foams;Damodaran;Journal of Food Science,2005

5. Enhancing plant seed oils for human nutrition;Damude;Plant Physiology,2008

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