Concepedia

Application of a novel naturally-derived emulsifier mannosylerythritol lipid-A for improving emulsification and gel property of myofibrillar protein based on biosurfactant-protein interaction

Jiayu Chen, Qihe Chen, Qin Shu, Yongfeng Liu

Innovative Food Science & Emerging Technologies · 2024 · 10 citations · 37 references

DOI

Concepts

References

37

High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties

Wenfei Xiong, Yuntao Wang, Chunlan Zhang et al. · Ultrasonics Sonochemistry · 2016 · 277 citations · Full text

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Chemical, Physical, and Gel‐forming Properties of Oxidized Myofibrils and Whey‐ and Soy‐protein Isolates

G. Liu, Youling L. Xiong, D. Allan Butterfield · Journal of Food Science · 2000 · 245 citations

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Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

Xinbo Zhuang, Minyi Han, Yun Bai et al. · Food Hydrocolloids · 2017 · 234 citations

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Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins

Weizheng Sun, Feibai Zhou, Da‐Wen Sun et al. · Food and Bioprocess Technology · 2012 · 219 citations

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Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties

Lin Chen, Jianshe Chen, Jiaoyan Ren et al. · Food Hydrocolloids · 2010 · 192 citations

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