Interfacial and emulsifying properties of the electrostatic complex of β-lactoglobulin fibril and gum Arabic (Acacia Seyal)-Reference-Cited by-同舟云学术

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Interfacial and emulsifying properties of the electrostatic complex of β-lactoglobulin fibril and gum Arabic (Acacia Seyal)

Published:2019-02 Issue: Volume:562 Page:1-7
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:

Gao Zhiming,Huang Ying,Hu Bing,Zhang Ke,Xu Xiaofei,Fang Yapeng,Nishinari Katsuyoshi,Phillips Glyn O.,Yang Jixin

Funder

National Natural Science Foundation of China

state key research and development plan

food storage and transportation technology and equipment”

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference27 articles.

1. Interfacial stabilization using complexes of plant proteins and polysaccharides;Li;Curr. Opin. Food Sci.,2018

2. Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications-a review;Ye;Int. J. Food Sci. Technol.,2008

3. Stabilization of oil-in-water emulsions using mixtures of denatured soy whey proteins and soluble soybean polysaccharides;Ray;Food Res. Int.,2013

4. Viscoelastic properties, microstructure and stability of high-oleic O/W emulsions stabilised by crayfish protein concentrate and xanthan gum;Felix;Food Hydrocoll.,2017

5. Formation and characterization of chitosan-protein particles with fractal whey protein aggregates;Ahmed;Colloids Surf. B Biointerfaces,2018

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2. Encapsulation of lycopene in Pickering emulsion stabilized by complexes of whey protein isolate fibrils and sodium alginate: Physicochemical property, structural characterization and in vitro digestion property;Food Research International;2024-09

3. Boosting emulsion properties: The role of β-sheet content and fibril length in soy protein isolate emulsions;Food Hydrocolloids;2024-04

4. Food-derived protein amyloid-like fibrils: Fibrillation mechanism, structure, and recent advances for the stabilization of emulsions;Food Hydrocolloids;2023-12

5. Design of Novel Knot-like Structures Based on Ovotransferrin Fibril–Gum Arabic Complexes: Effective Strategies to Stabilize Pickering Emulsions;Foods;2023-10-13

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