Dynamic interfacial adsorption and emulsifying performance of self-assembled coconut protein and fucoidan mixtures-Reference-Cited by-同舟云学术

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Dynamic interfacial adsorption and emulsifying performance of self-assembled coconut protein and fucoidan mixtures

Published:2024-09 Issue: Volume:276 Page:133928
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhu Qianqian,Wang Hao,Li Yang,Yu Hanhan,Pei Jianfei,Chen Haiming,Chen Wenxue

Funder

Hainan Provincial Department of Science and Technology

National Natural Science Foundation of China

Foundation for Innovative Research Groups of Hubei Province of China

Publisher

Elsevier BV

Reference38 articles.

1. Characteristics of albumin and globulin from coconut meat and their role in emulsion stability without and with proteolysis;Patil;Food Hydrocoll.,2017

2. Physicochemical and emulsion properties of edible protein concentrate from coconut (Cocos nucifera L.) processing by-products and the influence of heat treatment;Thaiphanit;Food Hydrocoll.,2016

3. Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins;Kunarayakul;Food Hydrocoll.,2018

4. Rheological properties and structural features of coconut milk emulsions stabilized with maize kernels and starch;Lu;Food Hydrocoll.,2019

5. Physicochemical properties and oil-water interfacial behavior of subcritical water-treated coconut (Cocos nucifera L.) globulins;Ma;Food Hydrocoll.,2024

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