Pulsed electric field-assisted glycation of bovine serum albumin/starch conjugates improved their emulsifying properties-Reference-Cited by-同舟云学术

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Pulsed electric field-assisted glycation of bovine serum albumin/starch conjugates improved their emulsifying properties

Published:2022-12 Issue: Volume:82 Page:103190
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Taha Ahmed,Casanova Federico,Šimonis Povilas,Jonikaitė-Švėgždienė Jūratė,Jurkūnas Marijus,Gomaa Mohamed A.E.,Stirkė Arūnas

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference69 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. Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction;Chen;Food Hydrocolloids,2019

3. Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions;Consoli;Food Hydrocolloids,2018

4. Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions;Dickinson;Soft Matter,2008

5. Hydrocolloids as emulsifiers and emulsion stabilizers;Dickinson;Food Hydrocolloids,2009

Cited by 16 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. Glycosylated gelatin prepared based on electron beam irradiation and its physicochemical properties;International Journal of Biological Macromolecules;2024-11

2. Microphysiological system with integrated sensors to study the effect of pulsed electric field;Scientific Reports;2024-08-12

3. Formation of casein and maltodextrin conjugates using shear and their effect on the stability of total nutrient emulsion based on homogenization;Food Hydrocolloids;2024-04

4. Effect of carbonyl-amino condensation, non-covalent cross-linking and conformational changes induced by ultrasound-assisted Maillard reaction on lysinoalanine formation in silkworm pupa protein;International Journal of Biological Macromolecules;2024-04

5. Pulsed electric field enhances glucose glycation and emulsifying properties of bovine serum albumin: Focus on polarization and ionization effects at a high reaction temperature;International Journal of Biological Macromolecules;2024-02

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