Complexation of pea protein isolate with dextran sulphate and interfacial adsorption behaviour and O/W emulsion stability at acidic conditions-Reference-Cited by-同舟云学术

Complexation of pea protein isolate with dextran sulphate and interfacial adsorption behaviour and O/W emulsion stability at acidic conditions

Published:2022-02-07 Issue:4 Volume:57 Page:2333-2345
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Shen Kejie¹,Long Jie¹,Li Xingfei¹,Hua Yufei¹^ORCID,Chen Yeming¹,Kong Xiangzhen¹,Zhang Caimeng¹

Affiliation:

1. State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu Province 214122 China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

China Postdoctoral Science Foundation

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15586

Reference33 articles.

1. Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity

2. Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?

3. Recent progress in the utilization of pea protein as an emulsifier for food applications

4. Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates

5. Theoretical Stability Maps for Guiding Preparation of Emulsions Stabilized by Protein−Polysaccharide Interfacial Complexes

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