Development of high internal phase emulsions using coconut protein isolates modified by pulsed light: Relationship of interfacial behavior and emulsifying stability-Reference-Cited by-同舟云学术

Development of high internal phase emulsions using coconut protein isolates modified by pulsed light: Relationship of interfacial behavior and emulsifying stability

Published:2024-03 Issue: Volume:148 Page:109495
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhu Qianqian,Chen Wenxue,Wang Lechuan^ORCID,Chen Weijun,Zhang Ming,Zhong Qiuping,Pei Jianfei,Chen Haiming

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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4. Structural and functional properties of self-assembled peanut protein nanoparticles prepared by ultrasonic treatment: Effects of ultrasound intensity and protein concentration;Chen;Food Chemistry,2023

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