Concepedia

High-intensity ultrasonication treatment improved physicochemical and functional properties of mussel sarcoplasmic proteins and enhanced the stability of oil-in-water emulsion

Henan Zou, Ning Zhao, Shuang Sun, Xinran Dong, Cuiping Yu

Colloids and Surfaces A Physicochemical and Engineering Aspects · 2020 · 104 citations · 59 references

DOI

Concepts

References

59

Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins

Akio Kato, Shuryo Nakai · Biochimica et Biophysica Acta (BBA) - Protein Structure · 1980 · 1.4K citations

, , +14

Food emulsions: principles, practice, and techniques

P. Walstra · Trends in Food Science & Technology · 1999 · 1.1K citations

, , +12

Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type

Vilailak Klompong, Soottawat Benjakul, Duangporn Kantachote et al. · Food Chemistry · 2006 · 969 citations

, , +15

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

Aslı Can Karaça, Nicholas H. Low, Michael T. Nickerson · Food Research International · 2011 · 844 citations

, , +16

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

Hao Hu, Jiahui Wu, Eunice C.Y. Li‐Chan et al. · Food Hydrocolloids · 2012 · 827 citations

, , +10