pH-dependent micellar properties of edible biosurfactant steviol glycosides and their oil-water interfacial interactions with soy proteins

Author:

Yang Yunyi,Zhang Juyang,Liu Yang,Wu Linhe,Li Qing,Xu MengyueORCID,Wan ZhiliORCID,Ngai ToORCID,Yang Xiaoquan

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

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2. Interfacial rheological properties of adsorbed protein layers and surfactants: A review;Bos;Advances in Colloid and Interface Science,2001

3. Saponins - self-assembly and behavior at aqueous interfaces;Böttcher;Advances in Colloid and Interface Science,2017

4. 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

5. Food colloids: Fundamentals of formulation (special publication No. 258);Dickinson,2001

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