相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。The influence of thermal hydrolysis process on emulsifying properties of potato protein isolate
Emilia Drozlowska et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)
Comprehensive characterization of neutral and polar lipids of buttermilk from different sources and its milk fat globule membrane isolates
Maria Visitation Calvo et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2020)
Functional and conformational properties of proteolytic enzyme-modified potato protein isolate
Nastaran Akbari et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Plant proteins partially replacing dairy proteins greatly influence infant formula functionalities
Linda Le Roux et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Camel α-lactalbumin at the oil-water interface: Effect of protein concentration and pH change on surface characteristics and emulsifying properties
Maroua Ellouze et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2020)
Methods to improve rice protein dispersal at moderate pH
Saehun Mun et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2020)
Microfiltration of raw milk for production of high-purity milk fat globule membrane material
Steffen F. Hansen et al.
JOURNAL OF FOOD ENGINEERING (2020)
Emulsification and dilatational surface rheology of ultrasonicated milk fat globule membrane (MFGM) materials
Min Chen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
The repartition of whey protein microgels and caseins between fat droplet surface and the continuous phase governs the heat stability of emulsions
Marie Chevallier et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2019)
Stabilization of foam and emulsion by subcritical water-treated soy protein: Effect of aggregation state
Meng-Ping Wang et al.
FOOD HYDROCOLLOIDS (2019)
Binding of α-lactalbumin to oleic acid monolayer and its relevance to formation of HAMLET-like complexes
Katarzyna Dopierala et al.
INTERNATIONAL DAIRY JOURNAL (2019)
The techno-functional properties of camel whey protein compared to bovine whey protein for fabrication a model high protein emulsion
Shima Momen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Surface-Active Properties and Anti-Microbial Activities of Esterified Maltodextrins
Thidarat Pantoa et al.
STARCH-STARKE (2019)
Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (Vitamin D3)
Shanshan Jiang et al.
FOOD AND BIOPROCESS TECHNOLOGY (2019)
Recent progress in the utilization of pea protein as an emulsifier for food applications
Travis G. Burger et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Physicochemical properties and surface composition of infant formula powders
Juhi Saxena et al.
FOOD CHEMISTRY (2019)
Symposium review: The relevance of bovine milk phospholipids in human nutrition-Evidence of the effect on infant gut and brain development
Joana Ortega-Anaya et al.
JOURNAL OF DAIRY SCIENCE (2019)
The influence of protein/phospholipid ratio on the physicochemical and interfacial properties of biomimetic milk fat globules
Min Chen et al.
FOOD HYDROCOLLOIDS (2019)
Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition
Emma B. A. Hinderink et al.
FOOD HYDROCOLLOIDS (2019)
Pea protein isolates: Structure, extraction, and functionality
A. C. Y. Lam et al.
FOOD REVIEWS INTERNATIONAL (2018)
Synthesis and characterization of rice starch laurate as food-grade emulsifier for canola oil-in-water emulsions
Y. V. Garcia-Tejeda et al.
CARBOHYDRATE POLYMERS (2018)
Foam and emulsion properties of potato protein isolate and purified fractions
Jesper Malling Schmidt et al.
FOOD HYDROCOLLOIDS (2018)
Pickering emulsions stabilized with native and lauroylated amaranth starch
Everth J. Leal-Castaneda et al.
FOOD HYDROCOLLOIDS (2018)
Placing pasteurisation before or after microfiltration impacts the protein composition of milk fat globule membrane material
Steffen F. Hansen et al.
INTERNATIONAL DAIRY JOURNAL (2018)
Lactoferrin level in breast milk: a study of 248 samples from eight regions in China
Xiaokun Cai et al.
FOOD & FUNCTION (2018)
Influence of Dairy Emulsifier Type and Lipid Droplet Size on Gastrointestinal Fate of Model Emulsions: In Vitro Digestion Study
Li Liang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Rice-Endosperm and Rice-Bran Proteins: A Review
Mohammed K. W. Al-Doury et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2018)
Compositional Dynamics of the Milk Fat Globule and Its Role in Infant Development
Hanna Lee et al.
FRONTIERS IN PEDIATRICS (2018)
Stabilising effect of α-lactalbumin on concentrated infant milk formula emulsions heat treated pre- or post-homogenisation
Aoife K. Buggy et al.
DAIRY SCIENCE & TECHNOLOGY (2017)
Nature's complex emulsion: The fat globules of milk
Harjinder Singh et al.
FOOD HYDROCOLLOIDS (2017)
Influence of emulsifier type on the spray-drying properties of model infant formula emulsions
Kamil P. Drapala et al.
FOOD HYDROCOLLOIDS (2017)
Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability
Anja Schroder et al.
FOOD HYDROCOLLOIDS (2017)
Improved stabilization of nanoemulsions by partial replacement of sodium caseinate with pea protein isolate
Manispuritha Yerramilli et al.
FOOD HYDROCOLLOIDS (2017)
Lipid droplets coated with milk fat globule membrane fragments: Microstructure and functional properties as a function of pH
Christelle Lopez et al.
FOOD RESEARCH INTERNATIONAL (2017)
Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk
Aiqian Ye et al.
JOURNAL OF DAIRY SCIENCE (2017)
Role of Phospholipid Flux during Milk Secretion in the Mammary Gland
Michal Smoczynski
JOURNAL OF MAMMARY GLAND BIOLOGY AND NEOPLASIA (2017)
The influence of the position of palmitate in infant formula triacylglycerols on health outcomes
Elizabeth A. Miles et al.
NUTRITION RESEARCH (2017)
The composition, extraction, functionality and applications of rice proteins: A review
Luca Amagliani et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Formation and stability of single and bi- layer nanoemulsions using WPI and lactoferrin as interfacial coatings under different environmental conditions
Anges Teo et al.
FOOD STRUCTURE-NETHERLANDS (2017)
Effect of esterified oligosaccharides on the formation and stability of oil-in-water emulsions
Sunsanee Udomrati et al.
CARBOHYDRATE POLYMERS (2016)
Comparative proteomics of milk fat globule membrane in goat colostrum and mature milk
Jing Lu et al.
FOOD CHEMISTRY (2016)
Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems
Shane V. Crowley et al.
FOOD CHEMISTRY (2016)
Improvement of emulsifying properties of soy protein through selective hydrolysis: Interfacial shear rheology of adsorption layer
Weiwei Li et al.
FOOD HYDROCOLLOIDS (2016)
Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin
Xingfeng Xu et al.
FOOD HYDROCOLLOIDS (2016)
Aggregated whey proteins and trace of caseins synergistically improve the heat stability of whey protein-rich emulsions
Marie Chevallier et al.
FOOD HYDROCOLLOIDS (2016)
Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules
F. Tamm et al.
FOOD HYDROCOLLOIDS (2016)
Effects of heat treatment on the emulsifying properties of pea proteins
Weiwei Peng et al.
FOOD HYDROCOLLOIDS (2016)
Heteroaggregation of lipid droplets coated with sodium caseinate and lactoferrin
Guilherme de Figueiredo Furtado et al.
FOOD RESEARCH INTERNATIONAL (2016)
Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein-carbohydrate conjugation
Kamil P. Drapala et al.
FOOD RESEARCH INTERNATIONAL (2016)
Isolation of milk fat globule membrane (MFGM) material by coagulation and diafiltration of buttermilk
Wolfgang Holzmueller et al.
INTERNATIONAL DAIRY JOURNAL (2016)
Technical difficulties and future challenges in isolating membrane material from milk fat globules in industrial, settings - A critical review
Wolfgang Holzmueller et al.
INTERNATIONAL DAIRY JOURNAL (2016)
Performance of whey protein hydrolysate-maltodextrin conjugates as emulsifiers in model infant formula emulsions
Kamil P. Drapala et al.
INTERNATIONAL DAIRY JOURNAL (2016)
Impact of cream washing on fat globules and milk fat globule membrane proteins
Wolfgang Holzmueller et al.
INTERNATIONAL DAIRY JOURNAL (2016)
Effect of hydrolyzed whey protein on surface morphology, water sorption, and glass transition temperature of a model infant formula
Grace M. Kelly et al.
JOURNAL OF DAIRY SCIENCE (2016)
Clinical Benefits of Milk Fat Globule Membranes for Infants and Children
Olle Hernell et al.
JOURNAL OF PEDIATRICS (2016)
Breastfeeding in the 21st century: epidemiology, mechanisms, and lifelong effect
Cesar G. Victora et al.
LANCET (2016)
Review of Infant Feeding: Key Features of Breast Milk and Infant Formula
Camilia R. Martin et al.
NUTRIENTS (2016)
The formation and breakdown of structured clots from whole milk during gastric digestion
Aiqian Ye et al.
FOOD & FUNCTION (2016)
A novel infant milk formula concept: Mimicking the human milk fat globule structure
Sophie Gallier et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2015)
Preparation and stabilization of emulsions stabilized by mixed sodium caseinate and soy protein isolate
Juan Ji et al.
FOOD HYDROCOLLOIDS (2015)
Physical stability of infant milk formula made with selectively hydrolysed whey proteins
Eoin G. Murphy et al.
INTERNATIONAL DAIRY JOURNAL (2015)
Bovine lactoferrin supplementation for prevention of necrotizing enterocolitis in very-low-birth-weight neonates: a randomized clinical trial
Paolo Manzoni et al.
EARLY HUMAN DEVELOPMENT (2014)
Formation of whey protein isolate hydrolysate stabilised nanoemulsion
Randy Adjonu et al.
FOOD HYDROCOLLOIDS (2014)
Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products
T. T. Q. Phan et al.
JOURNAL OF DAIRY SCIENCE (2014)
Current Knowledge in Soybean Composition
Jelena Medic et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2014)
Enzymatic synthesis of oligo- and polysaccharide fatty acid esters
Lambertus A. M. van den Broek et al.
CARBOHYDRATE POLYMERS (2013)
pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins
Han-Ni Liang et al.
FOOD HYDROCOLLOIDS (2013)
Digestion kinetics of potato protein isolates in vitro and in vivo
Tao He et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2013)
Interfacial Engineering Using Mixed Protein Systems: Emulsion-Based Delivery Systems for Encapsulation and Stabilization of β-Carotene
Yingyi Mao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Lipid Composition Analysis of Milk Fats from Different Mammalian Species: Potential for Use as Human Milk Fat Substitutes
Xiaoqiang Zou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Emulsifying and Interfacial Properties of Vicilins: Role of Conformational Flexibility at Quaternary and/or Tertiary Levels
Han-Ni Liang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Structural changes of soy proteins at the oil-water interface studied by fluorescence spectroscopy
Maneephan Keerati-u-rai et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2012)
Interfacial and emulsifying behaviour of rice protein concentrate
Alberto Romero et al.
FOOD HYDROCOLLOIDS (2012)
Utilization of interfacial engineering to produce novel emulsion properties: Pre-mixed lactoferrin/β-lactoglobulin protein emulsifiers
Tanushree Tokle et al.
FOOD RESEARCH INTERNATIONAL (2012)
Effects of heat treatment of cream on the physical-chemical properties of model oil-in-buttermilk emulsions
D. Guggisberg et al.
INTERNATIONAL DAIRY JOURNAL (2012)
Formation of interfacial milk protein complexation to stabilize oil-in-water emulsions against calcium
Aiqian Ye et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2012)
Conformational Changes of α-Lactalbumin Adsorbed at Oil-Water Interfaces: Interplay between Protein Structure and Emulsion Stability
Jiali Zhai et al.
LANGMUIR (2012)
Modulation of bulk physicochemical properties of emulsions by hetero-aggregation of oppositely charged protein-coated lipid droplets
Yingyi Mao et al.
FOOD HYDROCOLLOIDS (2011)
Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: Effects of pH, salt and heating
Tanushree Tokle et al.
FOOD HYDROCOLLOIDS (2011)
Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction
Asli Can Karaca et al.
FOOD RESEARCH INTERNATIONAL (2011)
Effect of heat treatment on the properties of soy protein-stabilised emulsions
Fang Li et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Interfacial and Oil/Water Emulsions Characterization of Potato Protein Isolates
Alberto Romero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch
Ratchanee Charoen et al.
JOURNAL OF FOOD SCIENCE (2011)
Surface protein composition and concentration of whey protein isolate-stabilized oil-in-water emulsions: Effect of heat treatment
Aiqian Ye
COLLOIDS AND SURFACES B-BIOINTERFACES (2010)
Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilised by caseinate
Uri Lesmes et al.
FOOD CHEMISTRY (2010)
Characterization of lactoferrin oil-in-water emulsions and their stability in recombined milk
A. Acero-Lopez et al.
JOURNAL OF DAIRY RESEARCH (2010)
Effect of Dynamic High Pressure Homogenization on the Aggregation State of Soy Protein
Maneephan Keerati-u-rai et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Effect of washing conditions on the recovery of milk fat globule membrane proteins during the isolation of milk fat globule membrane from milk
T. T. Le et al.
JOURNAL OF DAIRY SCIENCE (2009)
Thermal behavior of emulsions manufactured with soy protein ingredients
M. Ryan et al.
FOOD RESEARCH INTERNATIONAL (2008)
Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes
Pierre Morin et al.
INTERNATIONAL DAIRY JOURNAL (2007)
Effects of protein composition and enzymatic activity on formation and properties of potato protein stabilized emulsions
Gerrit A. van Koningsveld et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides
E Makri et al.
FOOD HYDROCOLLOIDS (2005)
Effects of spray drying on physicochemical properties of milk protein-stabilised emulsions
EL Sliwinski et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2003)
An update on the processing of high-protein rice products
FF Shih
NAHRUNG-FOOD (2003)
Protein extraction from heat-stabilized defatted rice bran. 1. Physical processing and enzyme treatments
SH Tang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Gelation and interfacial behaviour of vegetable proteins
T van Vliet et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2002)
Chemical changes in bovine milk fat globule membrane caused by heat treatment and homogenization of whole milk
SJE Lee et al.
JOURNAL OF DAIRY RESEARCH (2002)
Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics
A Desrumaux et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2002)
Characterization of protein components of natural and heat-treated milk fat globule membranes
A Ye et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Emulsion properties of casein and whey protein hydrolysates and the relation with other hydrolysate characteristics
C van der Ven et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Relative abundance and inhibitory distribution of protease inhibitors in potato juice from cv. Elkana
L Pouvreau et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Surface composition of spray-dried milk protein-stabilised emulsions in relation to pre-heat treatment of proteins
A Millqvist-Fureby et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2001)
Milk protein interfacial layers and the relationship to emulsion stability and rheology
E Dickinson
COLLOIDS AND SURFACES B-BIOINTERFACES (2001)
Aggregation kinetics of heated whey protein-stabilized emulsions
SR Euston et al.
FOOD HYDROCOLLOIDS (2000)