The emulsifying ability of oleosomes and their interfacial molecules

Author:

Ntone Eleni,Yang JackORCID,Meinders Marcel B.J.,Bitter Johannes H.,Sagis Leonard M.C.,Nikiforidis Constantinos V.

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology

Reference30 articles.

1. Recent advances in the composition, extraction and food applications of plant-derived oleosomes;Abdullah;Trends Food Sci. Technol.,2020

2. Mixtures of Quillaja saponin and beta-lactoglobulin at the oil/water-interface: adsorption, interfacial rheology and emulsion properties;Böttcher;Colloids Surf. A: Physicochem. Eng. Asp.,2017

3. Advances in aqueous extraction processing of soybeans;Campbell;J. Am. Oil Chem.’ Soc.,2011

4. Enhancing the recovery of oilseed rape seed oil bodies (oleosomes) using bicarbonate-based soaking and grinding media;De Chirico;Food Chem.,2018

5. The physicochemical properties and gastrointestinal fate of oleosomes from non-heated and heated soymilk;Ding;Food Hydrocoll.,2020

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