Physicochemical properties of Pickering emulsion fabricated with polysaccharides/pea protein isolate complex and its application in plant-based patty-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Physicochemical properties of Pickering emulsion fabricated with polysaccharides/pea protein isolate complex and its application in plant-based patty

Published:2024-02 Issue: Volume:257 Page:128664
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Keum Dong Hyun,Han Jong Hyeon,Kwon Hyuk Cheol,Kothuri Vahinika,Hong Seong Joon,Kim Yea Ji,Han Sung Gu

Funder

National Research Foundation of Korea

Ministry of Science, ICT and Future Planning

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference52 articles.

1. Identifying barriers to decreasing meat consumption and increasing acceptance of meat substitutes among Swedish consumers;Collier;Appetite,2021

2. Plant protein-based alternatives of reconstructed meat: science, technology, and challenges;Sha;Trends Food Sci. Technol.,2020

3. Functionality of ingredients and additives in plant-based meat analogues;Kyriakopoulou;Foods,2021

4. A novel approach for tuning the physicochemical, textural, and sensory characteristics of plant-based meat analogs with different levels of methylcellulose concentration;Bakhsh;Foods,2021

5. Viscosity and specific heat of vegetable oils as a function of temperature: 35 °C to 180 °C;Fasina;Int. J. Food Prop.,2008

Cited by 4 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. Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein;Food Chemistry;2024-12

2. Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts;Food Chemistry: X;2024-12

3. Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application;Food Research International;2024-09

4. Progress of plant‐derived non‐starch polysaccharides and their challenges and applications in future foods;Comprehensive Reviews in Food Science and Food Safety;2024-06-21

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