Contribution of Long Fibrils and Peptides to Surface and Foaming Behavior of Soy Protein Fibril System-Reference-Cited by-同舟云学术

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

Published:2016-08-04 Issue:32 Volume:32 Page:8092-8101
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Wan Zhili¹²,Yang Xiaoquan¹,Sagis Leonard M. C.²³

Affiliation:

1. Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, People’s Republic of China

2. Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands

3. Department of Materials, Polymer Physics, ETH Zürich, Leopold-Ruzicka-Weg 4, 8093 Zurich, Switzerland

Funder

China Scholarship Council

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.6b01511

Reference46 articles.

1. Hydrocolloids at interfaces and the influence on the properties of dispersed systems

2. Interfacial rheological properties of adsorbed protein layers and surfactants: a review

3. Interfacial rheology of food emulsifiers and proteins

4. Network Forming Properties of Various Proteins Adsorbed at the Air/Water Interface in Relation to Foam Stability

5. Dilatational and Shear Elasticity of Gel-like Protein Layers on Air/Water Interface

Cited by 106 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. Multistep dynamic wetting of soy protein coacervates at hydrophobic interfaces;Food Hydrocolloids;2025-02

2. Linear and nonlinear interfacial rheology of responsive microgels at the oil-water interface;Food Hydrocolloids;2025-01

3. An investigation of the mechanism of emulsion stabilization in octenyl succinic anhydride-modified tamarind seed polysaccharide;Food Hydrocolloids;2025-01

4. Modification of rice protein and its components: Enhanced fibrils formation and improved foaming properties;Food Hydrocolloids;2025-01

5. Understanding the textural enhancement of low-salt myofibrillar protein gels filled with pea protein pre-emulsions through interfacial behavior: Effects of structural modification and oil phase polarity;Food Chemistry;2024-12