Air-water interfacial properties and quantitative description of pea protein isolate-Tween 20-Reference-Cited by-同舟云学术

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Air-water interfacial properties and quantitative description of pea protein isolate-Tween 20

Published:2023-05 Issue: Volume:139 Page:108568
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Shen Qian,Zheng Wei,Han Fei,Zuo Jingnan,Dai Jun,Tang Cuie,Song Rong,Li Bin,Chen Yijie

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

1. Recent progress in the utilization of pea protein as an emulsifier for food applications;Burger;Trends in Food Science & Technology,2019

2. Dilatational rheology of BSA conformers at the air/water interface;Cascão Pereira;Langmuir,2003

3. Enzymatically and chemically modified zein for improvement of functional properties;Casella;Journal of Food Biochemistry,1990

4. Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH;Cui;Food Hydrocolloids,2020

5. Foaming characteristics of beverages and its relevance to food processing;Deotale;Food Engineering Reviews,2020

Cited by 4 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. In situ interaction of pea peptides and bile salts under in vitro digestion: Potential impact on lipolysis;Food Research International;2024-08

2. Dilatational and Shear Interfacial Properties of Pea Protein Isolate Systems with Transglutaminase at the Air–Water Interface;Macromol;2024-04-18

3. Physicochemical Quantitative Analysis of the Oil–Water Interface as Affected by the Mutual Interactions between Pea Protein Isolate and Mono- and Diglycerides;Foods;2024-01-04

4. Yellow Field Pea Protein (Pisum sativum L.): Extraction Technologies, Functionalities, and Applications;Foods;2023-10-30

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