Properties of complexes of whey protein isolate fibrils (WPIF) and octenyl succinate starch (OSS) and their applications in emulsion stabilization and custard cream

Author:

Niu Wenlong,Wu Ling,Gong Wen,Kang Xu,Zhang Jiantao,Nishinari KatsuyoshiORCID,Zhao MengORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

1. Complexation of nanofibrillated egg white protein and low methoxy pectin improves microstructure, stability, and rheology of oil-in-water emulsions;Alavi;Food Hydrocolloids,2022

2. 3D printed high oil custard cream: Effects of whey protein isolate, hydroxypropylated starch and carrageenan on physicochemical properties and printing performance;Cai;LWT,2021

3. Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications;Cao;Advances in Colloid and Interface Science,2019

4. Utilization of octenyl succinic anhydride-modified pea and corn starches for stabilizing oil-in-water emulsions;Cheng;Food Hydrocolloids,2021

5. Development of pH-responsive emulsions stabilized by whey protein fibrils;Cui;Food Hydrocolloids,2022

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