Related references
Note: Only part of the references are listed.FTIR analysis of β-lactoglobulin at the oil/water-interface
Helena Schestkowa et al.
FOOD CHEMISTRY (2020)
Effect of malondialdehyde on oil-in-water emulsifying behavior and Maillard reaction of chicken sarcoplasmic protein in emulsion
Zongshuai Zhu et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2020)
pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization
Shengnan Wang et al.
FOOD HYDROCOLLOIDS (2020)
Conformational state and charge determine the interfacial stabilization process of beta-lactoglobulin at preoccupied interfaces
Helena Schestkowa et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2019)
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 et al.
FOOD HYDROCOLLOIDS (2019)
Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH
Yanyun Cao et al.
FOOD HYDROCOLLOIDS (2018)
A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition
Tong Xing et al.
POULTRY SCIENCE (2017)
Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler
Andrew J. Gravelle et al.
FOOD HYDROCOLLOIDS (2016)
Controlled Cross-Linking with Glucose Oxidase for the Enhancement of Gelling Potential of Pork Myofibrillar Protein
Xu Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Nonlinear Surface Dilatational Rheology and Foaming Behavior of Protein and Protein Fibrillar Aggregates in the Presence of Natural Surfactant
Zhili Wan et al.
LANGMUIR (2016)
Contribution of Long Fibrils and Peptides to Surface and Foaming Behavior of Soy Protein Fibril System
Zhili Wan et al.
LANGMUIR (2016)
Dynamic adsorption and dilatational properties of BSA at oil/water interface: Role of conformational flexibility
Chuan-He Tang et al.
FOOD HYDROCOLLOIDS (2015)
Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar Protein
Jiayi Yang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof
Y. Serfert et al.
JOURNAL OF FOOD ENGINEERING (2014)
Protein adsorption and interfacial rheology interfering in dilatational experiment
P. A. Ruehs et al.
EUROPEAN PHYSICAL JOURNAL-SPECIAL TOPICS (2013)
Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsion
Supaluk Sorapukdee et al.
FOOD CHEMISTRY (2013)
Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels
Mangang Wu et al.
MEAT SCIENCE (2011)
Food emulsions and foams: Stabilization by particles
Eric Dickinson
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2010)
Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure
M. K. Youssef et al.
JOURNAL OF FOOD SCIENCE (2010)
Advances in ingredient and processing systems for meat and meat products
Jochen Weiss et al.
MEAT SCIENCE (2010)
Interfacial and foaming properties of enzyme-induced hydrolysis of sunflower protein isolate
Juan M. Rodriguez Patino et al.
FOOD HYDROCOLLOIDS (2007)
Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein
Donkeun Park et al.
FOOD CHEMISTRY (2007)
Recent progress in Axisymmetric Drop Shape Analysis (ADSA)
M. Hoorfar et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2006)
Oscillating drop/bubble tensiometry: effect of viscous forces on the measurement of interfacial tension
EM Freer et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2005)
Rheological properties of mixed muscle/nonmuscle protein emulsions treated with transglutaminase at two ionic strengths
JC Ramírez-Suárez et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2003)
Interfacial rheology of food emulsifiers and proteins
BS Murray
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2002)
Influence of increasing viscosity of the aqueous phase on the short-term stability of protein stabilized emulsions
S Tesch et al.
JOURNAL OF FOOD ENGINEERING (2002)