Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream-Reference-Cited by-同舟云学术

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Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream

Published:2024-02 Issue: Volume:257 Page:128183
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Hei Xue,Liu Zhe,Li Shanshan,Wu Chao,Jiao Bo,Hu Hui,Ma Xiaojie,Zhu Jinjin,Adhikari Benu,Wang Qiang,Shi Aimin

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference37 articles.

1. Formation and stabilisation of structure in ice-cream and related products [J];Goff;Curr. Opin. Colloid Interface Sci.,2002

2. Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese [J];Zhao;Food Hydrocoll.,2023

3. Factors influencing the freeze-thaw stability of emulsion-based foods [J];Degner;Compr. Rev. Food Sci. Food Saf.,2014

4. Factors affecting the freeze-thaw stability of emulsions [J];Ghosh;Food Hydrocoll.,2008

5. Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles [J];Zhu;Food Hydrocoll.,2017

Cited by 11 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. Recent developments on the freeze-thaw stability of Pickering emulsions and its application as nutrient delivery vehicles;Food Hydrocolloids;2025-01

2. Effects of compound emulsifiers on the characteristics and stability of nano-emulsions from pollock bones;Food Chemistry;2024-12

3. Mechanism of transglutaminase on film-forming and structural properties of soybean protein and its fractions: A study in different pH environments;Food Hydrocolloids;2024-12

4. Pickering emulsion of camellia oil stabilized by Octenyl succinic acid starch: Interaction, lipid oxidation and digestibility;International Journal of Biological Macromolecules;2024-11

5. Applications in Pickering emulsions of enhancing preservation properties: Current trends and future prospects in active food packaging coatings and films;Trends in Food Science & Technology;2024-09

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