Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions-Reference-Cited by-同舟云学术

Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions

Published:2014-02-07 Issue:7 Volume:62 Page:1683-1691
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jiang Jiang¹,Zhu Bo¹,Liu Yuanfa¹,Xiong Youling L.²

Affiliation:

1. State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

2. Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf405190h

Reference52 articles.

1. Food-grade microemulsions and nanoemulsions: Role of oil phase composition on formation and stability

2. Fabrication of ultrafine edible emulsions: Comparison of high-energy and low-energy homogenization methods

3. Edible nanoemulsions: fabrication, properties, and functional performance

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

5. Food emulsions—their structures and structure-forming properties

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