Synergistic interfacial properties of soy protein–stevioside mixtures: Relationship to emulsion stability-Reference-Cited by-同舟云学术

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Synergistic interfacial properties of soy protein–stevioside mixtures: Relationship to emulsion stability

Published:2014-08 Issue: Volume:39 Page:127-135
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wan Zhi-Li,Wang Li-Ying,Wang Jin-Mei,Zhou Qian,Yuan Yang,Yang Xiao-Quan

Funder

Chinese National Natural Science Foundation

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Competitive adsorption from mixed hen egg-white lysozyme/surfactant solutions at the air–water interface studied by tensiometry, ellipsometry, and surface dilational rheology;Alahverdjieva;Journal of Physical Chemistry B,2008

2. Static and dynamic properties of proteins adsorbed at liquid interfaces;Benjamins,2000

3. Disruption of viscoelastic β-lactoglobulin surface layers at the air-water interface by nonionic polymeric surfactants;Blomqvist;Langmuir,2004

4. Interfacial rheological properties of adsorbed protein layers and surfactants: a review;Bos;Advances in Colloid and Interface Science,2001

5. Protein/surfactant interfacial interactions part 2. Electrophoretic mobility of mixed protein + surfactant systems;Chen;Colloids and Surfaces A: Physicochemical and Engineering Aspects,1995

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