Study on the interaction between succinylated soy protein isolate and chitosan and its utilization in the development of oil-in-water bilayer emulsions-Reference-Cited by-同舟云学术

Study on the interaction between succinylated soy protein isolate and chitosan and its utilization in the development of oil-in-water bilayer emulsions

Published:2022-03 Issue: Volume:124 Page:107309
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Guannan,Hu Miao,Du Xiaoqian,Qi Baokun,Lu Keyang,Zhou Shijiao,Xie Fengying,Li Yang

Funder

Natural Science Foundation of Heilongjiang Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference59 articles.

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4. Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing;Cabezas;Food Hydrocolloids,2019

5. Effects of ultrasound frequency mode on myofibrillar protein structure and emulsifying properties;Chen;International Journal of Biological Macromolecules,2020

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