Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein-Reference-Cited by-同舟云学术

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Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein

Published:2024-01 Issue: Volume:146 Page:109287
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Tao Ye,Cai Jiaming,Wang Peng,Chen Jiahui,Zhou Lei^ORCID,Yang Zongyun,Xu Xinglian^ORCID

Funder

Priority Academic Program Development of Jiangsu Higher Education Institutions

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference75 articles.

1. The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions;Abker;Journal of Food Engineering,2023

2. Emulsifying properties of whey protein-dextran conjugates at low pH and different salt concentrations;Akhtar;Colloids and Surfaces B-Biointerfaces,2003

3. Adsorption of proteins at the oil/water interface-Observation of protein adsorption by interfacial shear stress measurements;Baldursdottir;Colloids and Surfaces B-Biointerfaces,2010

4. Hydroxypropylmethylcellulose at the oil-water interface. Part I. Bulk behaviour and dynamic adsorption as affected by pH;Camino;Food Hydrocolloids,2011

5. Effects of globular and flexible structures on the emulsifying and interfacial properties of mixed soy proteins;Cao;Food Hydrocolloids,2022

Cited by 20 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. The beeswax-based fish oil oleogels adjusting the stabilization mechanism and lipid digestion of bi-layer emulsions: Spatial conformation and molecular interaction;Food Hydrocolloids;2025-01

2. Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteins;Food Hydrocolloids;2025-01

3. Effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion filler phases via rheology and tribology;Food Hydrocolloids;2025-01

4. Sustained-release mechanism of β-Cyclodextrin/cationic cellulose-stabilized Pickering emulsions loaded with citrus essential oil;Food Chemistry;2024-12

5. Relationship between the interfacial properties of lactoferrin-(−)-epigallocatechin-3-gallate covalent complex and the macroscopic properties of emulsions;Food Chemistry;2024-12

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