Application of a novel naturally-derived emulsifier mannosylerythritol lipid-A for improving emulsification and gel property of myofibrillar protein based on biosurfactant-protein interaction
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Publisher
Elsevier BV
Reference44 articles.
1. Effects of different vegetable oils and ultrasonicated quinoa protein nanoparticles on the rheological properties of Pickering emulsion and freeze-thaw stability of emulsion gels;Cen;Journal of Cereal Science,2021
2. Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel;Cen;Food Chemistry,2022
3. Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties;Chen;Food Hydrocolloids,2011
4. Influence of oxidation on heat shock protein 27 translocation, caspase-3 and calpain activities and myofibrils degradation in postmortem beef muscles;Ding;Food Chemistry,2021
5. Influences of mannosylerythritol lipid-A on the self-assembling structure formation and functional properties of heat-induced β-lactoglobulin aggregates;Fan;Food Hydrocolloids,2019
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