Concepedia

Role of oil polarity on myofibrillar protein emulsions stability: A multi-scale research

Weiyi Zhang, Haozhen Zhang, Xinglian Xu, Xue Zhao

Colloids and Surfaces A Physicochemical and Engineering Aspects · 2023 · 32 citations · 78 references

Concepts

AgricultureBiochemistryFood ScienceFood ChemistryFood EngineeringProtein BiochemistryEmulsion FormulationEmulsion RheologyFood EmulsionsFood GelsLipid-protein InteractionsProteins In FoodsEmulsion BehaviorEmulsion Destabilization MechanismsMyofibrillar Protein DegradationMyofibrillar Protein DenaturationMyofibrillar Protein QualityMyofibrillar ProteinsPhysical Stability Of Emulsions

References

78

Time-Dependence of Boundary Tensions of Solutions I. The Role of Diffusion in Time-Effects

A. F. H. Ward, L. Tordai · The Journal of Chemical Physics · 1946 · 1.5K citations

Natural Sciences, Biophysics, Physics +15

Food proteins and their applications

Patrick F. Fox · International Dairy Journal · 1997 · 1.4K citations

Agriculture, Food Science, Nutritional Sciences +12

Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

Cheng Qian, David Julian McClements · Food Hydrocolloids · 2010 · 895 citations

Engineering, Chemical Engineering, Food Science +16

Proteins at liquid interfaces

David E. Graham, Michael C. Phillips · Journal of Colloid and Interface Science · 1979 · 824 citations

Engineering, Biochemistry, Interface Science +11

Dynamic measurements of dilational properties of a liquid interface

J Lucassen, M. van den Tempel · Chemical Engineering Science · 1972 · 799 citations

Engineering, Materials Science, Physics +16