Aggregate Size Modulates the Oil/Water Interfacial Behavior of Myofibrillar Proteins: Toward the Thicker Interface Film and Disulfide Bond-Reference-Cited by-同舟云学术

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Aggregate Size Modulates the Oil/Water Interfacial Behavior of Myofibrillar Proteins: Toward the Thicker Interface Film and Disulfide Bond

Published:2023-11-30 Issue:49 Volume:39 Page:17782-17797
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Zhang Haozhen¹,Zhang Weiyi¹,Xu Xinglian¹^ORCID,Zhao Xue¹^ORCID

Affiliation:

1. State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, P. R. China

Funder

Natural Science Foundation of Jiangsu Province

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Priority Academic Program Development of Jiangsu Higher Education Institutions

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.3c02394

Reference89 articles.

1. Food proteins: A review on their emulsifying properties using a structure–function approach

2. Flocculation of protein-stabilized oil-in-water emulsions

3. Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization

4. Improvement on Ca2+ tolerance of insect-based milk based on pH-shifting treatment combined with dynamic high pressure microfluidization

5. β-Lactoglobulin–dextran Maillard conjugates: Their effect on interfacial thickness and emulsion stability

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4. Application of rheology and interfacial rheology to investigate the emulsion stability of ultrasound-assisted cross-linked myofibrillar protein: Effects of oil phase types;Food Hydrocolloids;2024-09

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