Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part II. Effect of oil phase hydrophobicity-Reference-Cited by-同舟云学术

Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part II. Effect of oil phase hydrophobicity

Published:2023-10 Issue: Volume:143 Page:108879
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Jing,Li Zhenzhen,Xu Congcong,Zhang Yan,Ghorani Behrouz^ORCID,Emadzadeh Bahareh^ORCID,Yang Nan^ORCID,Nishinari Katsuyoshi^ORCID

Funder

National Natural Science Foundation of China

Hubei University of Technology

Natural Science Foundation of Hubei Province

Science and Technology Department of Hubei Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

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5. Effect of the hydrophobic phase on interfacial phenomena of surfactants, proteins, and particles at fluid interfaces;Bergfreund;Current Opinion in Colloid & Interface Science,2021

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