Rheological and tribological properties of high internal phase emulsions stabilized by pH-induced soy protein isolate-carrageenan complex coacervates-Reference-Cited by-同舟云学术

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Rheological and tribological properties of high internal phase emulsions stabilized by pH-induced soy protein isolate-carrageenan complex coacervates

Published:2024-01 Issue: Volume:146 Page:109191
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Meng Fanjun,Li Jiaming,Yang Cong,Wang Miao,Liu Xiao^ORCID

Funder

Natural Science Foundation of Jiangsu Province

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference33 articles.

1. Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization;Albano;Food Reviews International,2018

2. Effect of fish gelatin and gum Arabic interactions on concentrated emulsion large amplitude oscillatory shear behavior and tribological properties;Anvari;Food Hydrocolloids,2018

3. Physical and oxidative stability of cod liver oil-in-water emulsions stabilized with whey protein/K-carrageenan complexes;Ballard;ACS Food Science & Technology,2023

4. Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?;Bouyer;International Journal of Pharmaceutics,2012

5. Edible HIPE-Gels and oleogels formed by synergistically combining natural triterpenoid saponin and citrus dietary fiber;Chen;Carbohydrate Polymers,2023

Cited by 10 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. Pea protein isolate-kappa-carrageenan complex coacervate as a lecithin substitute and their effect on physical properties, polymorphism, and melting behaviour of dark chocolates;Food Hydrocolloids;2024-12

2. Modified huauzontle (Chenopodium nuttalliae Saff.) protein-octenyl succinic anhydride corn starch soluble complexes: structural features and in vitro protein and starch digestibility;Journal of Food Measurement and Characterization;2024-09-13

3. Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels;Food Hydrocolloids;2024-09

4. Development of pea protein nanoparticle/hydrolyzed rice glutelin fibril emulsion gels for encapsulation of curcumin;International Journal of Biological Macromolecules;2024-09

5. Interactions between Dendrobium officinale polysaccharide and κ-carrageenan: Rheological and functional properties;Food Hydrocolloids;2024-09

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