Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and enzymatic treatments-Reference-Cited by-同舟云学术

Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and enzymatic treatments

Published:2023-12 Issue: Volume:145 Page:109142
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Huyst Arne M.R.^ORCID,Van der Meeren Paul^ORCID,Housmans Joëlle A.J.,Monge-Morera Margarita,Rousseau Frederic,Schymkowitz Joost^ORCID,Delcour Jan A.^ORCID

Funder

FWO

VIB

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

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3. Structuring of acidic oil-in-water emulsions by controlled aggregation of nanofibrillated egg white protein in the aqueous phase using sodium hexametaphosphate;Alavi;Food Hydrocolloids,2021

4. Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter;Alavi;Food Hydrocolloids,2020

5. Control of texture of cold-set gels through programmed bacterial acidification;Alting;International Dairy Journal,2004

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