Characterization of sodium caseinate/Hydroxypropyl methylcellulose concentrated emulsions: Effect of mixing ratio, concentration and wax addition-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Characterization of sodium caseinate/Hydroxypropyl methylcellulose concentrated emulsions: Effect of mixing ratio, concentration and wax addition

Published:2019-05 Issue: Volume:128 Page:796-803
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Alizadeh Leyla,Abdolmaleki Khadije,Nayebzadeh Kooshan,Bahmaei Manochehr

Funder

National Nutrition and Food Technology Research Institute

Shahid Beheshti University of Medical Sciences

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference37 articles.

1. Effect of fish gelatin-gum arabic interactions on structural and functional properties of concentrated emulsions;Anvari;Food Res. Int.,2017

2. Effect of fish gelatin and gum arabic interactions on concentrated emulsion large amplitude oscillatory shear behavior and tribological properties;Anvari;Food Hydrocoll.,2018

3. Effect of CMC addition on steady and dynamic shear rheological properties of binary systems of xanthan gum and guar gum;Bak;Int. J. Biol. Macromol.,2018

4. Effect of medium molecular weight xanthan gum in rheology and stability of oil-in-water emulsion stabilized with legume proteins;Papalamprou;J. Sci. Food Agric.,2005

5. Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology;Caporaso;Food Hydrocoll.,2016

Cited by 37 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 preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties;International Journal of Biological Macromolecules;2024-05

2. Insight on the interaction between soybean protein isolate and ionic/non-ionic polysaccharides: Structural analysis, oil-water interface properties investigation and double emulsion formation;Food Hydrocolloids;2024-05

3. Chitosan Gel Hydroxypropyl Methylcellulose Membranes: A Novel Approach for the Remediation of Cadmium in Aqueous Solutions and Soils;Coatings;2024-03-31

4. Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation;International Journal of Food Science & Technology;2024-01-23

5. Properties of Heat-Assisted pH Shifting and Compounded Chitosan from Insoluble Rice Peptide Precipitate and Its Application in the Curcumin-Loaded Pickering Emulsions;Foods;2023-12-06

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