Concepedia

The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments

Yanmo Pan, Shucheng Liu, Zongyuan Han, Liping Shen, Wei Lan, Jun‐Hua Shao, K.-J. Cheng, Yang Liu, Qiuyu Xia, Zefu Wang,

Food Hydrocolloids · 2024 · 37 citations · 57 references

References

57

Hydrocolloids as emulsifiers and emulsion stabilizers

Eric Dickinson · Food Hydrocolloids · 2008 · 1.3K citations

Agriculture, Chemical Engineering, Food Science +12

The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

Jonathan O’Sullivan, Brian A. Murray, Cal Flynn et al. · Food Hydrocolloids · 2015 · 545 citations · Full text

Life Sciences, Biochemistry, Food Science +16

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

Ke Li, Lei Fu, Yingying Zhao et al. · Food Hydrocolloids · 2019 · 418 citations

Agriculture, Food Science, Poultry Science +16

Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins

Amir Amiri, Parisa Sharifian, Nafiseh Soltanizadeh · International Journal of Biological Macromolecules · 2018 · 364 citations

Natural Sciences, Biochemistry, Biophysics +14

Microgels — An alternative colloidal ingredient for stabilization of food emulsions

Eric Dickinson · Trends in Food Science & Technology · 2015 · 212 citations

Agriculture, Food Science, Materials Engineering +16