Protein Fibrils Induce Emulsion Stabilization-Reference-Cited by-同舟云学术

Protein Fibrils Induce Emulsion Stabilization

Published:2016-02-25 Issue:9 Volume:32 Page:2164-2174
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Peng Jinfeng¹,Simon Joana Ralfas¹,Venema Paul¹,van der Linden Erik¹

Affiliation:

1. Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, The Netherlands

Funder

Ministerie van Economische Zaken

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.langmuir.5b04341

Reference59 articles.

1. Irreversible self-assembly of ovalbumin into fibrils and the resulting network rheology

2. Thermally Induced Fibrillar Aggregation of Hen Egg White Lysozyme

3. Micrometer-Sized Fibrillar Protein Aggregates from Soy Glycinin and Soy Protein Isolate

4. Formation of fibrillar whey protein aggregates: Influence of heat and shear treatment, and resulting rheology

5. Fibril Formation from Pea Protein and Subsequent Gel Formation

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