Effects of globular protein type and concentration on the physical properties and flow behaviors of oil-in-water emulsions stabilized by micellar casein–globular protein mixtures-Reference-Cited by-同舟云学术

Effects of globular protein type and concentration on the physical properties and flow behaviors of oil-in-water emulsions stabilized by micellar casein–globular protein mixtures

Published:2016-03 Issue: Volume:54 Page:89-98
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liang Yichao^ORCID,Wong Shen-Siung,Pham Son Quang,Tan Jun Jie

Funder

Abbott Nutrition Research and Development Center

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference65 articles.

1. Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity;Amine;Food Hydrocolloids,2014

2. On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins;Anema;Journal of Dairy Research,2008

3. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;Journal of Agricultural and Food Chemistry,2003

4. The effect of protein concentration and heat treatment temperature on micellar casein-soy protein mixtures;Beliciu;Food Hydrocolloids,2011

5. Physico-chemical changes in heat treated micellar casein – soy protein mixtures;Beliciu;LWT – Food Science and Technology,2013

Cited by 51 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. A Promising Compound for Green Multiresponsive Materials Based on Acyl Carrier Protein;Langmuir;2024-06-05

2. Pea protein [Pisum sativum] as stabilizer for oil/water emulsions;Advances in Colloid and Interface Science;2024-04

3. The role of polysaccharides in improving the functionality of zein coated nanocarriers: Implications for colloidal stability under environmental stresses;Food Chemistry;2024-01

4. A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels);Advances in Colloid and Interface Science;2023-12

5. Effects of microwave on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates;Food Chemistry: X;2023-10