Concepedia

Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition

Handa Cui, Zhishen Mu, Heyang Xu, Akhunzada Bilawal, Zhanmei Jiang, Juncai Hou

Food Research International · 2024 · 17 citations · 56 references

References

56

Emulsifying properties of proteins: evaluation of a turbidimetric technique

K. N. Pearce, John Kinsella · Journal of Agricultural and Food Chemistry · 1978 · 2.4K citations

Agriculture, Biochemistry, Food Science +8

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

Eric Dickinson · Food Hydrocolloids · 2011 · 805 citations

Engineering, Biochemistry, Biophysics +16

pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins

Hanni Liang, Chuan‐He Tang · Food Hydrocolloids · 2013 · 366 citations

Agriculture, Food Science, Plant Biology +9

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

Xiaonan Sui, Shuang Bi, Baokun Qi et al. · Food Hydrocolloids · 2016 · 338 citations

Agriculture, Biochemistry, Food Science +17

Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions

Xiuping Liang, Cuicui Ma, Xiaojia Yan et al. · Food Hydrocolloids · 2019 · 324 citations

Agriculture, Biochemistry, Food Science +16