Effects of high acyl gellan gum on the rheological properties, stability, and salt ion stress of sodium caseinate emulsion-Reference-Cited by-同舟云学术

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Effects of high acyl gellan gum on the rheological properties, stability, and salt ion stress of sodium caseinate emulsion

Published:2023-04 Issue: Volume:234 Page:123675
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

He Xingfen,Wang Bin,Xue Yuhang,Li Yanhua,Hu Mingxiang,He Xingwang,Chen Jie,Meng Yuecheng

Funder

National Natural Science Foundation of China

Natural Science Foundation of Zhejiang Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference69 articles.

1. Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilized oil-in-water emulsion;Loi;Food Res. Int.,2019

2. Improving emulsion formation, stability and performance using mixed emulsifiers: a review;McClements;Adv. Colloid Interf. Sci.,2018

3. High acyl gellan as an emulsion stabilizer;Vilela;Carbohydr. Polym.,2016

4. Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein;Gao;Food Hydrocoll.,2022

5. Strategies to improve the physical stability of sodium caseinate stabilized emulsions: a literature review;Ma;Food Hydrocoll.,2021

Cited by 3 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. Impact of flaxseed gum on the aggregate structure, pasting properties, and rheological behavior of waxy rice starch;International Journal of Biological Macromolecules;2024-06

2. A novel strategy for improving the stability of myofibrillar protein emulsions at low ionic strength using high-intensity ultrasound combined with non-enzymatic glycation;Ultrasonics Sonochemistry;2023-12

3. Combination of carrageenan with sodium alginate, gum arabic, and locust bean gum: Effects on rheological properties and quiescent stabilities of partially crystalline emulsions;International Journal of Biological Macromolecules;2023-12

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