Physicochemical properties and oil/water interfacial adsorption behavior of cod proteins as affected by high-pressure homogenization-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Physicochemical properties and oil/water interfacial adsorption behavior of cod proteins as affected by high-pressure homogenization

Published:2020-03 Issue: Volume:100 Page:105429
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ma Wuchao,Wang Jiamei,Wu Di,Xu Xianbing,Wu Chao,Du Ming

Funder

General Program of Liaoning Science & Technology Department

Basic Research Program of Liaoning Education Department

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

1. Effects of high pressure on the myofibrillar proteins of cod and Turkey muscle;Angsupanich;Journal of Agricultural and Food Chemistry,1999

2. Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze–thaw cycles;Benjakul;Journal of the Science of Food and Agriculture,2000

3. Determination of SH‐and SS‐groups in some food proteins using Ellman's reagent;Beveridge;Journal of Food Science,1974

4. Interfacial rheological properties of adsorbed protein layers and surfactants: A review;Bos;Advances in Colloid and Interface Science,2001

5. Effect of homogenization pressure on the milk fat globule membrane proteins;Cano-Ruiz;Journal of Dairy Science,1997

Cited by 49 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. Effect of chickpea protein modified with combined heating and high-pressure homogenization on enhancing the gelation of reduced phosphate myofibrillar protein;Food Chemistry;2025-01

2. Soy protein particles as stabilizers of heat-stable O/W emulsions with 20% protein content;Food Chemistry;2024-11

3. Effects of ultrasound on the structural, physicochemical, and emulsifying properties of aquafaba extracted from various legumes;Food Chemistry;2024-09

4. Insight into the mechanism of synergy of ultrasound and high pressure homogenization on the emulsion stability and interfacial behaviors of α-lactalbumin with mogroside V;Food Bioscience;2024-06

5. Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication;Ultrasonics Sonochemistry;2024-03

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3