Studies on stabilized mechanism of high internal phase Pickering emulsions from the collaboration of low dose konjac glucomannan and myofibrillar protein-Reference-Cited by-同舟云学术

Studies on stabilized mechanism of high internal phase Pickering emulsions from the collaboration of low dose konjac glucomannan and myofibrillar protein

Published:2023-10 Issue: Volume:143 Page:108862
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Shuyu,Liu Linggao,Bi Shenghui,Zhou Ying,Liu Yuanyuan,Wan Jing^ORCID,Zeng Lu^ORCID,Zhu Qiujin^ORCID,Pang Jie^ORCID,Huang Xin

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference63 articles.

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2. Formulation engineering of food model foams containing diglycerol esters and β-lactoglobulin;Alvarez Gomez;Industrial & Engineering Chemistry Research,2006

3. Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties;Cai;Food Hydrocolloids,2018

4. Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability;Cao;Food Hydrocolloids,2022

5. Quinoa protein pickering emulsion: A promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels;Cen;Food Chemistry,2023

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