Stabilization of O/W emulsions via interfacial protein concentrating induced by thermodynamic incompatibility between sarcoplasmic proteins and xanthan gum-Reference-Cited by-同舟云学术

Stabilization of O/W emulsions via interfacial protein concentrating induced by thermodynamic incompatibility between sarcoplasmic proteins and xanthan gum

Published:2022-03 Issue: Volume:124 Page:107242
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Du Feifei,Qi Yue,Huang Hongbing,Wang Peng,Xu Xinglian,Yang Zongyun

Funder

Agriculture Research System of China

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Ministry of Education of the People's Republic of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference61 articles.

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4. Interactions of polysaccharides with beta-lactoglobulin adsorbed films at the air-water interface;Baeza;Food Hydrocolloids,2005

5. Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties;Cai;Food Hydrocolloids,2018

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