Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence-Reference-Cited by-同舟云学术

Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence

Published:2021-06-04 Issue:23 Volume:69 Page:6601-6612
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hinderink Emma B. A.¹²^ORCID,Berton-Carabin Claire C.²³,Schroën Karin²,Riaublanc Alain³,Houinsou-Houssou Bérénice³,Boire Adeline³^ORCID,Genot Claude³^ORCID

Affiliation:

1. TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands

2. Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands

3. INRAE, UR BIA, F-44316 Nantes, France

Funder

PepsiCo

Nederlandse Organisatie voor Wetenschappelijk Onderzoek

Fromageries Bel S.A.

Unilever Innovation Centre Wageningen BV.

Nutricia Research B.V.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c01005

Reference64 articles.

1. Properties of Emulsions Stabilized with Milk Proteins: Overview of Some Recent Developments

2. Milk protein interfacial layers and the relationship to emulsion stability and rheology

3. Emulsion stability

4. Time-dependent polymerization of β-lactoglobulin through disulphide bonds at the oil-water interface in emulsions

5. Polymerization of whey proteins in whey protein-stabilized emulsions

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