Concepedia

Effects of protein concentration, pH, and NaCl concentration on the physicochemical, interfacial, and emulsifying properties of β-conglycinin

Yan Tian, Ahmed Taha, Peipei Zhang, Zhen Zhang, Hao Hu, Siyi Pan

Food Hydrocolloids · 2021 · 83 citations · 50 references

DOI

Concepts

References

50

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

Eric Dickinson · Food Hydrocolloids · 2002 · 1.9K citations

, , +12

Protein-stabilized emulsions

David Julian McClements · Current Opinion in Colloid & Interface Science · 2004 · 1.1K citations

Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

Fu Liu, Chuan‐He Tang · Journal of Agricultural and Food Chemistry · 2013 · 453 citations

, , +17

Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process

Fu Liu, Chuan‐He Tang · Journal of Agricultural and Food Chemistry · 2014 · 281 citations

, , +17

Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions

Eric Dickinson · Food Hydrocolloids · 2019 · 258 citations

, , +12