Whey protein fibrils enhance fat-related texture of emulsion systems: Translating structural changes to textural perception-Reference-Cited by-同舟云学术

Whey protein fibrils enhance fat-related texture of emulsion systems: Translating structural changes to textural perception

Published:2024-01 Issue: Volume:146 Page:109208
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Xu Xiyu,Zhang Yihan,Han Menghan,Guo Qing^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference72 articles.

1. Understanding amyloid aggregation by statistical analysis of atomic force microscopy images;Adamcik;Nature Nanotechnology,2010

2. Effect of substituting sunflower oil with starch-based fat replacers on sensory profile, tribology, and rheology of reduced-fat mayonnaise-type emulsions;Agyei-Amponsah;Starch,2021

3. Textural perception of liquid emulsions: Role of oil content, oil viscosity and emulsion viscosity;van Aken;Food Hydrocolloids,2011

4. Perception of creaminess of model oil-in-water dairy emulsions: Influence of the shear-thinning nature of a viscosity-controlling hydrocolloid;Akhtar;Food Hydrocolloids,2006

5. Factors affecting the perception of creaminess of oil-in-water emulsions;Akhtar;Food Hydrocolloids,2005

Cited by 2 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. Thermal acid hydrolysis modulates the solubility of quinoa protein: The formation of different types of protein aggregates;Food Hydrocolloids;2024-06

2. Pickering Emulsion Stabilized by Hordein–Whey Protein Isolate Complex: Delivery System of Quercetin;Foods;2024-02-22