Physicochemical, interfacial and emulsifying properties of insoluble soy peptide aggregate: Effect of homogenization and alkaline-treatment

Author:

Du Cui,Cai Yongjian,Liu Tongxun,Huang Lihua,Long Zhao,Zhao Mouming,Zhang Yuanhong,Zhao Qiangzhong

Funder

Thirteenth-five National Key R&D Program of China

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

111 Project

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

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2. Static and dynamic properties of proteins adsorbed at liquid interfaces (PhD thesis);Benjamins,2000

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

4. Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties;Cai;Food Hydrocolloids,2018

5. Protein stabilization of emulsions and foams;Damodaran;Journal of Food Science,2005

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