Heat-induced gelation of micellar casein/plant protein oil-in-water emulsions
Author:
Funder
Prototyping group at Nestlé Research
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry
Reference27 articles.
1. Casein micelles: size distribution in milks from individual cows;de Kruif;J. Agric. Food Chem.,2012
2. The casein micelle: historical aspects, current concepts and significance;Fox;Int. Dairy J.,2008
3. Dairy Technology: Principles of Milk Properties and Processes;Walstra,1999
4. Food proteins: a review on their emulsifying properties using a structure–function approach;Lam;Food Chem.,2013
5. Properties of emulsions stabilized with milk proteins: overview of some recent developments;Dickinson;J. Dairy Sci.,1997
Cited by 32 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. Protein-based Emulsion Hydrogels and Their Application in the Development of Sustainable Food Products;Plant Foods for Human Nutrition;2024-08-13
2. Heat-induced lupin-whey protein emulsion-filled gels: Microstructural and rheological insights;LWT;2024-06
3. Effect of ultrasonic pretreatment on the structure and emulsion stability of epigallocatechin-3-gallate and rice bran protein complex;LWT;2024-05
4. General approaches to biopolymer-based Pickering emulsions;International Journal of Biological Macromolecules;2024-05
5. Effect of pH on the formation mechanisms, emulsifying properties and curcumin encapsulation of oat protein isolate–high methoxy pectin complexes;Food Hydrocolloids;2024-04
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3