Fabrication, characterization and emulsifying properties of potato starch/soy protein complexes in acidic conditions-Reference-Cited by-同舟云学术

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Fabrication, characterization and emulsifying properties of potato starch/soy protein complexes in acidic conditions

Published:2021-06 Issue: Volume:115 Page:106600
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Dong Die,Cui Bo

Funder

Key Technology Research and Development Program of Shandong

National Key Research and Development Program of China

National Natural Science Foundation of China

Natural Science Foundation of Shandong Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference38 articles.

1. Macromolecular complexes of lysozyme with kappa carrageenan;Antonov;Food Hydrocolloids,2018

2. Structure of potato starch. Advances in potato chemistry and technology;Bertoft,2016

3. Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel;Chen;Carbohydrate Polymers,2020

4. Core-shell soy protein-soy polysaccharide complex (nano)particles as carriers for improved stability and sustained release of curcumin;Chen;Journal of Agricultural and Food Chemistry,2016

5. Emulsifying behaviors and interfacial properties of different protein/gum Arabic complexes: Effect of pH;Dong;Food Hydrocolloids,2018

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