Advanced insight into the O/W emulsions stabilising capacity of water‐soluble protein from <i>Tenebrio molitor</i>-Reference-Cited by-同舟云学术

Advanced insight into the O/W emulsions stabilising capacity of water‐soluble protein from Tenebrio molitor

Published:2022-04-15 Issue:10 Volume:57 Page:6286-6297
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Huang Dongjie¹,Wu Yuhao¹,Li Wenjing¹,Zhu Xiaoqi¹,Liu Jialu¹,Jiang Yang¹^ORCID,Huang Qingrong²^ORCID,Li Dapeng¹^ORCID

Affiliation:

1. Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian 271018 China

2. Department of Food Science Rutgers, The State University of New Jersey 65 Dudley Road New Brunswick NJ 08901 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15746

Reference39 articles.

1. Complexation of nanofibrillated egg white protein and low methoxy pectin improves microstructure, stability, and rheology of oil-in-water emulsions

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

3. Edible insects: An overview on nutritional characteristics, safety, farming, production technologies, regulatory framework, and socio-economic and ethical implications

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

5. Pectin as a rheology modifier: Origin, structure, commercial production and rheology

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