Food-grade Pickering emulsions stabilized by ovotransferrin fibrils-Reference-Cited by-同舟云学术

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Food-grade Pickering emulsions stabilized by ovotransferrin fibrils

Published:2019-09 Issue: Volume:94 Page:592-602
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wei Zihao,Cheng Junwen,Huang Qingrong

Funder

China Scholarship Council

Characterization Laboratory of New Jersey Institute of Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. Separation of ovotransferrin and ovomucoid from chicken egg white;Abeyrathne;Poultry Science,2014

2. Understanding amyloid aggregation by statistical analysis of atomic force microscopy images;Adamcik;Nature Nanotechnology,2010

3. Peptides are building blocks of heat-induced fibrillar protein aggregates of β-lactoglobulin formed at pH 2;Akkermans;Biomacromolecules,2008

4. Strong impact of ionic strength on the kinetics of fibrilar aggregation of bovine β-lactoglobulin;Arnaudov;Biomacromolecules,2006

5. Effects of temperature on water-in-oil emulsions stabilised solely by wax microparticles;Binks;Journal of Colloid and Interface Science,2009

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