Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum-Reference-Cited by-同舟云学术

Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum

Published:2019-06 Issue: Volume:54 Page:225-234
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Xiong Yao,Li Qianru,Miao Song,Zhang Yi,Zheng Baodong,Zhang Longtao^ORCID

Funder

Fujian Agriculture and Forestry University

Fujian Provincial Foreign Cooperation

Fujian Provincial Science and Technology Program of Regional Development

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference41 articles.

1. Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization;Albano;Ultrasonics Sonochemistry,2018

2. Functionality of egg white proteins as affected by high intensity ultrasound;Arzeni;Food Hydrocolloids,2012

3. Microwave-assisted synthesis, characterization of electrical conducting and electrochemical xanthan gum-graft-polyaniline;Babaladimath;Journal of Materials Science Materials in Electronics,2018

4. Ultrasonic assisted formation and stability of mustard oil in water nanoemulsion: Effect of process parameters and their optimization;Carpenter;Ultrasonics Sonochemistry,2017

5. Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate;Chandrapala;Ultrasonics Sonochemistry,2011

Cited by 95 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. Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery;Food Chemistry;2024-12

2. Fabrication and characterization of oxidized starch-xanthan gum composite nanoparticles with efficient emulsifying properties;Food Chemistry;2024-10

3. The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments;Food Hydrocolloids;2024-09

4. Mechanism and Kinetic Study on Ultrasonically Enhanced Reduction Leaching of Zinc Suboxide;Langmuir;2024-08-28

5. Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels;Food Chemistry;2024-07