Galactomannan-led thermodynamic incompatibility for the O/W interfacial concentrating and emulsifying property enhancement of modified goose liver protein-Reference-Cited by-同舟云学术

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Galactomannan-led thermodynamic incompatibility for the O/W interfacial concentrating and emulsifying property enhancement of modified goose liver protein

Published:2023-11 Issue: Volume:144 Page:108980
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hu Yangyang,Zhou Changyu,Du Lihui,Xia Qiang^ORCID,Sun Yangying^ORCID,Pan Daodong^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

1. Atypical phase behaviour of quinoa protein isolate in mixture with maltodextrin;de Amarante;Food Research International,2022

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

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

4. Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study;Dai;Food Hydrocolloids,2019

5. Milk protein interfacial layers and the relationship to emulsion stability and rheology;Dickinson;Colloids and Surfaces B: Biointerfaces,2001

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