Role of oil polarity on myofibrillar protein emulsions stability: A multi-scale research-Reference-Cited by-同舟云学术

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Role of oil polarity on myofibrillar protein emulsions stability: A multi-scale research

Published:2023-11 Issue: Volume:676 Page:132220
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

Zhang Weiyi,Zhang Haozhen,Xu Xinglian,Zhao Xue

Funder

Natural Science Foundation of Jiangsu Province

Earmarked Fund for China Agriculture Research System

Priority Academic Program Development of Jiangsu Higher Education Institutions

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference88 articles.

1. Critical review of techniques and methodologies for characterization of emulsion stability;McClements;Crit. Rev. Food Sci. Nutr.,2007

2. Degradation of kinetically-stable o/w emulsions;Capek;Adv. Colloid Interface Sci.,2004

3. Food proteins: a review on their emulsifying properties using a structure–function approach;Lam;Food Chem.,2013

4. Structured emulsions;Leal-Calderon;Curr. Opin. Colloid Interface Sci.,2007

5. Co-encapsulation of alpha-tocopherol and resveratrol in oil-in-water emulsion stabilized by sodium caseinate: impact of polysaccharide on the stability and bioaccessibility;Cheng;J. Food Eng.,2020

Cited by 11 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. Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteins;Food Hydrocolloids;2025-01

2. Effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion filler phases via rheology and tribology;Food Hydrocolloids;2025-01

3. Understanding the textural enhancement of low-salt myofibrillar protein gels filled with pea protein pre-emulsions through interfacial behavior: Effects of structural modification and oil phase polarity;Food Chemistry;2024-12

4. Effect of oil structure on adsorption behavior of emulsifier at the oil-polyol interface and the emulsion features;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-11

5. Application of rheology and interfacial rheology to investigate the emulsion stability of ultrasound-assisted cross-linked myofibrillar protein: Effects of oil phase types;Food Hydrocolloids;2024-09

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