Stability and viscoelastic properties of mixed lupin-whey protein at oil-water interfaces depend on mixing sequence-Reference-Cited by-同舟云学术

Stability and viscoelastic properties of mixed lupin-whey protein at oil-water interfaces depend on mixing sequence

Published:2023-05 Issue: Volume:138 Page:108485
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Grasberger Katherine^ORCID,Hammershøj Marianne^ORCID,Corredig Milena

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

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4. Emulsifying properties of legume proteins compared to β-lactoglobulin and tween 20 and the volatile release from oil-in-water emulsions;Benjamin;Journal of Food Science,2014

5. Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions;Berton;Journal of Colloid and Interface Science,2011

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1. Role of the pea protein aggregation state on their interfacial properties;Journal of Colloid and Interface Science;2024-03

2. Lupin protein-stabilized oil droplets contribute to structuring whey protein emulsion-filled gels;Food Research International;2024-02

3. The investigation of the functional properties of single and mixed milk/lupine protein systems;International Journal of Food Science & Technology;2023-09-04