Oil-water interfacial behavior of soy β-conglycinin–soyasaponin mixtures and their effect on emulsion stability-Reference-Cited by-同舟云学术

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Oil-water interfacial behavior of soy β-conglycinin–soyasaponin mixtures and their effect on emulsion stability

Published:2020-04 Issue: Volume:101 Page:105531
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhu Lijie,Xu Qingying,Liu Xiuying,Xu Yangyang,Yang Lina,Wang Shengnan,Li Jun,Ma Tao,Liu He

Funder

National Natural Science Foundation of China

Primary Research & Developement Plan of Liaoning Province

Liaoning Education Department

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference47 articles.

1. Static and dynamic properties of proteins adsorbed at liquid interfaces;Benjamins,2000

2. Multilayer oil-in-water emulsions: Formation, characteristics and application as the carriers for lipophilic bioactive food components–a review;Bortnowska;Polish Journal of Food and Nutrition Sciences,2015

3. Saponins—self-assembly and behavior at aqueous interfaces;Böttcher;Advances in Colloid and Interface Science,2017

4. Microbial biosurfactants as additives for food industries;Campos;Biotechnology Progress,2013

5. Preparative chromatographic purification and surfactant properties of individual soyasaponins from soy hypocotyls;Decroos;Food Chemistry,2007

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