Air-water interface properties and foam stabilization by mildly extracted lentil protein-Reference-Cited by-同舟云学术

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Air-water interface properties and foam stabilization by mildly extracted lentil protein

Published:2024-02 Issue: Volume:147 Page:109342
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Shen Penghui,Peng Jinfeng,Sagis Leonard M.C.^ORCID,Landman Jasper^ORCID

Funder

Danone Research Centre for Specialised Nutrition

Danone Nutricia Research

China Scholarship Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference62 articles.

1. Protein network analysis — a new approach for quantifying wheat dough microstructure;Bernklau;Food Research International,2016

2. Quantifying spatial structure in experimental observations and agent-based simulations using pair-correlation functions;Binder;Physical Review E,2013

3. Chickpea (Cicer arietinum L.) protein as a prospective plant-based ingredient: A review;Boukid;International Journal of Food Science and Technology,2021

4. Plant-based meat analogues: From niche to mainstream;Boukid;European food research and technology,2021

5. Pulses for bread fortification: A necessity or a choice?;Boukid;Trends in Food Science & Technology,2019

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1. Rheological behavior of quinoa, lentil, and rice flour mixtures under different pH conditions;Food Hydrocolloids;2025-01

2. Molecular, interfacial and foaming properties of pulse proteins;Food Hydrocolloids;2024-11

3. Interfacial rheological properties of pepsin-hydrolyzed lentil protein isolate at oil-water interfaces;Food Hydrocolloids;2024-10

4. Interfacial and foaming properties of soluble lupin protein isolates: Effect of pH;Food Hydrocolloids;2024-10

5. Advances in drop and bubble profile analysis tensiometry;Current Opinion in Colloid & Interface Science;2024-10

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