Influence of pH and Heating on Physicochemical Properties of Whey Protein-Stabilized Emulsions Containing a Nonionic Surfactant
Author:
Affiliation:
1. Food Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980463c
Reference50 articles.
1. Kinetics of the Calcium-Induced Instability of Oil-in-Water Emulsions: Studies Under Quiescent and Shearing Conditions
2. Influence of Protein Interfacial Composition on Salt Stability of Mixed Casein Emulsions
Cited by 119 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Fabrication, digestion behavior and β-carotene bioaccessibility of emulsion-filled double-network gel: Effect of corn fiber gum/soy protein isolate ratio and surfactant types;International Journal of Biological Macromolecules;2024-11
2. Influence of thermal denaturation on whey protein isolates in combination with chitosan for fabricating Pickering emulsions: a comparison study;Frontiers in Nutrition;2024-06-03
3. Pea protein [Pisum sativum] as stabilizer for oil/water emulsions;Advances in Colloid and Interface Science;2024-04
4. Optimization of vitamin B12 nano-emulsification and encapsulation using spontaneous emulsification;Food Science and Biotechnology;2023-07-13
5. Characteristics of O/W emulsion gels stabilized by soy protein‐xanthan gum complex for plant‐based processed meat products;Journal of Texture Studies;2023-04-22
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3