Physicochemical properties of infant formula model emulsions stabilised by different whey protein hydrolysates and characteristics of interfacial peptides-Reference-Cited by-同舟云学术

Physicochemical properties of infant formula model emulsions stabilised by different whey protein hydrolysates and characteristics of interfacial peptides

Published:2023-12 Issue: Volume:145 Page:109035
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Jiecheng,Hartinger Christian,Zhu Fan

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

1. Preparation, properties, and uses of enzymatic milk protein hydrolysates;Abd El-Salam;Critical Reviews in Food Science and Nutrition,2017

2. Selection of possible marker peptides for the detection of major ruminant milk proteins in food by liquid chromatography-tandem mass spectrometry;Ansari;Analytical and Bioanallytical Chemistry,2011

3. Current knowledge in the stabilization/destabilization of infant formula emulsions during processing as affected by formulations;Chen;Trends in Food Science & Technology,2021

4. Physical properties of whey protein stabilized emulsions as related to pH and NaCl;Demetriades;Journal of Food Science,1997

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

Cited by 8 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. Effects of ultrasound pretreatment on the structure, IgE binding capacity, functional properties and bioactivity of whey protein hydrolysates via multispectroscopy and peptidomics revealed;Ultrasonics Sonochemistry;2024-11

2. Characterization of some physicochemical, textural, and antioxidant properties of muffins fortified with hydrolyzed whey protein;Food Science & Nutrition;2024-08-20

3. Multiscale approach to the characterization of the interfacial properties of micellar casein and whey protein blends and their effects on recombined dairy creams;Food Research International;2024-07

4. Fucoidan alleviates the inhibition of protein digestion by chitosan and its oligosaccharides;International Journal of Biological Macromolecules;2024-06

5. Enzymes for production of whey protein hydrolysates and other value-added products;Applied Microbiology and Biotechnology;2024-05-31