Physicochemical and emulsifying properties of mussel water-soluble proteins as affected by lecithin concentration-Reference-Cited by-同舟云学术

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Physicochemical and emulsifying properties of mussel water-soluble proteins as affected by lecithin concentration

Published:2020-11 Issue: Volume:163 Page:180-189
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zou Henan,Zhao Ning,Li Sihui,Sun Shuang,Dong Xinran,Yu Cuiping

Funder

National Natural Science Foundation of China

State Key Research and Development Plan “Modern Food Processing and Food Storage and Transportation Technology and Equipment”

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference64 articles.

1. Critical review of techniques and methodologies for characterization of emulsion stability;McClements;Crit. Rev. Food Sci. Nutr.,2007

2. Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions;Cheng;Food Chem.,2010

3. Progress in natural emulsifiers for utilization in food emulsions;Ozturk;Curr. Opin. Food Sci.,2016

4. Colloids and Interfaces in Life Sciences;Norde,2003

5. Food Emulsions: Principles, Practices and Techniques;McClements,2005

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