Composite emulsifying behavior of egg white protein and rhamnolipid: Properties of the constructed high internal phase emulsions-Reference-Cited by-同舟云学术

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Composite emulsifying behavior of egg white protein and rhamnolipid: Properties of the constructed high internal phase emulsions

Published:2022-02 Issue: Volume:123 Page:106913
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yang Yinyue^ORCID,Li Junhua,Su Yujie,Gu Luping,Yang Yanjun,Chang Cuihua

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Development of a low resolution 1H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolk;Au;Food Chemistry,2016

2. Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids;Bai;Journal of Colloid and Interface Science,2016

3. Increasing water solubility with decreasing droplet size limits the use of water NMR diffusometry in submicron W/O-emulsion droplet size analysis;Balcaen;Journal of Colloid and Interface Science,2018

4. Particles as surfactants—similarities and differences;Binks;Current Opinion in Colloid & Interface Science,2002

5. Characteristics and emulsifying properties of acid and acid-heat induced egg white protein;Chang;Food Hydrocolloids,2016

Cited by 26 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. Antimicrobial activity, foaming properties, and interacting mechanism of rhamnolipids in presence of silk fibroin through spectroscopy, molecular docking, and microbiological experiments;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy;2024-12

2. High internal phase pickering emulsions stabilized by zein/whey protein nanofibril complexes: Preparation and lycopene loading;Food Chemistry;2024-09

3. Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum;Food Hydrocolloids;2024-08

4. Different interfaces for stabilizing liquid–liquid, liquid–gel and gel–gel emulsions: Design, comparison, and challenges;Food Research International;2024-07

5. Effects of flaxseed gum/egg white protein-based edible curcumin nanoemulsion coatings on starch retrogradation and quality of fried rice in freeze-thaw treatment;Food Bioscience;2024-06

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