Contribution of protein microgels, protein molecules, and polysaccharides to the emulsifying behaviors of core/shell whey protein-alginate microgel systems-Reference-Cited by-同舟云学术

Contribution of protein microgels, protein molecules, and polysaccharides to the emulsifying behaviors of core/shell whey protein-alginate microgel systems

Published:2022-08 Issue: Volume:129 Page:107670
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chu Yifu,Wismer Wendy^ORCID,Zeng Hongbo,Chen Lingyun^ORCID

Funder

NSERC

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

1. Structuring of acidic oil-in-water emulsions by controlled aggregation of nanofibrillated egg white protein in the aqueous phase using sodium hexametaphosphate;Alavi;Food Hydrocolloids,2021

2. Globular plant protein aggregates for stabilization of food foams and emulsions;Amagliani;Trends in Food Science & Technology,2017

3. Emulsions stabilized by stimuli-sensitive poly (N-isopropylacrylamide)-co-methacrylic acid polymers: Microgels versus low molecular weight polymers;Brugger;Langmuir,2008

4. Effects of pH on dynamics and rheology during association and gelation via the Ugi reaction of aqueous alginate;Bu;European Polymer Journal,2005

5. Determination of interfacial areas in emulsions using turbidimetric and droplet size data: correction of the formula for emulsifying activity index;Cameron;Journal of Agricultural and Food Chemistry,1991

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Interfacial engineering of Pickering emulsions stabilized by pea protein-alginate microgels for encapsulation of hydrophobic bioactives;Food Chemistry;2024-12

2. Proposing moderate unfolding of interfacial proteins to enhance the techno-functional features of complex microgel particles formed by whey protein-chitooligosaccharide conjugation;Food Hydrocolloids;2024-11

3. Ultrasonic-assisted green extraction and incorporation of Spirulina platensis bioactive components into turmeric essential oil-in-water nanoemulsion for enhanced antioxidant and antimicrobial activities;Food Chemistry;2024-09

4. Size-Controllable and pH-Sensitive Whey Protein Microgels as High-Performance Aqueous Biolubricants;ACS Applied Materials & Interfaces;2024-08-22

5. Effect of high acyl gellan gum and pH on the structural and foaming properties of heated whey protein suspensions;Food Chemistry;2024-08