Molecularization of Foam-Active Saponins from Sugar Beet Side Streams (Beta vulgaris ssp. vulgaris var. altissima)-Reference-Cited by-同舟云学术

Molecularization of Foam-Active Saponins from Sugar Beet Side Streams (Beta vulgaris ssp. vulgaris var. altissima)

Published:2020-09-03 Issue:39 Volume:68 Page:10962-10974
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Edelmann Matthias¹,Dawid Corinna¹²^ORCID,Hochreiter Katharina¹,Ralla Theo³,Stark Timo D.¹^ORCID,Salminen Hanna³,Weiss Jochen³^ORCID,Hofmann Thomas¹^ORCID

Affiliation:

1. Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany

2. Bavarian Center for Biomolecular Mass Spectrometry, Technical University of Munich, Gregor-Mendel-Straße 4, 85354 Freising, Germany

3. Department of Food Physics and Meat Science, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany

Funder

Forschungskreis der Ern?hrungsindustrie

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c04603

Reference57 articles.

1. Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

2. Progress in natural emulsifiers for utilization in food emulsions

3. Surfactants Used in Food Industry: A Review

4. Beverage emulsions: Recent developments in formulation, production, and applications

5. Comparison of Biopolymer Emulsifier Performance in Formation and Stabilization of Orange Oil‐in‐Water Emulsions

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