Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion characteristics-Reference-Cited by-同舟云学术

Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion characteristics

Published:2023-03 Issue: Volume:136 Page:108257
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Lijia,Zhang Meng,Feng Xumei,Yang Haodong,Shao Meili,Huang Yuyang,Li Yang,Teng Fei

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

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4. Influence of protein type on Polyglycerol Polyricinoleate replacement in W/O/W (water-in-oil-in-water) double emulsions for food applications;Balcaen;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2017

5. Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteins;Bonifacino;Journal of the Science of Food and Agriculture,2020

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