Bulk, Foam, and Interfacial Properties of Tannic Acid/Sodium Caseinate Nanocomplexes-Reference-Cited by-同舟云学术

Bulk, Foam, and Interfacial Properties of Tannic Acid/Sodium Caseinate Nanocomplexes

Published:2018-06-08 Issue:26 Volume:66 Page:6832-6839
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhan Fuchao¹²,Li Jing¹²,Wang Yuntao³,Shi Minqi¹,Li Bin¹²^ORCID,Sheng Feng⁴

Affiliation:

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

2. Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China

3. School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450003, China

4. Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, The College of Life Sciences, Hubei University, Wuhan 430062, China

Funder

Ministry of Education of the People's Republic of China

Ministry of Science and Technology of the People's Republic of China

Wuhan Municipality

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b00503

Reference60 articles.

1. Non-linear surface dilatational rheology as a tool for understanding microstructures of air/water interfaces stabilized by oligofructose fatty acid esters

2. Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions

3. Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties

4. Effect of Milk Fat Globule Size on Functionalities and Sensory Qualities of Dairy Products

5. Contribution of Long Fibrils and Peptides to Surface and Foaming Behavior of Soy Protein Fibril System

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