Boosting emulsion properties: The role of β-sheet content and fibril length in soy protein isolate emulsions
Author:
Funder
Mashhad University of Medical Sciences
Ferdowsi University of Mashhad
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference83 articles.
1. Improvement of heat-induced nanofibrils formation of soy protein isolate through NaCl and microwave;Afkhami;Food Hydrocolloids,2023
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3. Complexation of nanofibrillated egg white protein and low methoxy pectin improves microstructure, stability, and rheology of oil-in-water emulsions;Alavi;Food Hydrocolloids,2022
4. Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter;Alavi;Food Hydrocolloids,2020
5. Optimization of limonene microencapsulation based on native and fibril soy protein isolate by VIKOR method;Ansarifar;LWT,2019
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3. Enhancing stability and performance of emulsion stabilized by soy protein isolate nanofiber - polysaccharide complexes;LWT;2024-08
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