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。Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate
Shizhang Yan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications
Rongbin Cui et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties
Ran Meng et al.
FOOD CHEMISTRY (2021)
Whey protein and maltodextrin-stabilized oil-in-water emulsions: Effects of dextrose equivalent
Qiwei Du et al.
FOOD CHEMISTRY (2021)
Effects of dynamic high-pressure microfluidization treatment on the functional and structural properties of potato protein isolate and its complex with chitosan
Chun Hu et al.
FOOD RESEARCH INTERNATIONAL (2021)
Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate
Jun Yan et al.
FOOD HYDROCOLLOIDS (2021)
Improving freeze-thaw stability of soy protein isolate-glucosamine emulsion by transglutaminase glycosylation
Anqi Zhang et al.
FOOD AND BIOPRODUCTS PROCESSING (2021)
Exploiting the robust network structure of zein/low-acyl gellan gum nanocomplexes to create Pickering emulsion gels with favorable properties
Yang Jiang et al.
FOOD CHEMISTRY (2021)
Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein
Lei Sha et al.
FOOD CHEMISTRY (2021)
Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels
Yuqing Zhu et al.
FOOD CHEMISTRY (2020)
Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions
Fangjian Ning et al.
FOOD HYDROCOLLOIDS (2020)
The functional modification of legume proteins by ultrasonication: A review
Seyed Mohammad Taghi Gharibzahedi et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions
Yuying Wang et al.
FOOD HYDROCOLLOIDS (2020)
Microencapsulation of flaxseed oil using polyphenol-adducted flaxseed protein isolate-flaxseed gum complex coacervates
Loc B. Pham et al.
FOOD HYDROCOLLOIDS (2020)
Improving the emulsifying property of gliadin nanoparticles as stabilizer of Pickering emulsions: Modification with sodium carboxymethyl cellulose
Xuan Zhang et al.
FOOD HYDROCOLLOIDS (2020)
Food-grade Pickering emulsions for encapsulation and delivery of bioactives
William Wachira Mwangi et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Ultrasonic assisted water-in-oil emulsions encapsulating macro-molecular polysaccharide chitosan: Influence of molecular properties, emulsion viscosity and their stability
Kunming Zhang et al.
ULTRASONICS SONOCHEMISTRY (2020)
Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods
Xiaojia Yan et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective
Aimin Shi et al.
FOOD HYDROCOLLOIDS (2020)
Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions
Ahmed Taha et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation
Peifeng Lv et al.
FOOD HYDROCOLLOIDS (2020)
Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles
Han Yang et al.
CARBOHYDRATE POLYMERS (2020)
Improving freeze-thaw stability of soy nanoparticle-stabilized emulsions through increasing particle size and surface hydrophobicity
Ye-Bao Chen et al.
FOOD HYDROCOLLOIDS (2019)
Starch based Pickering emulsions: Fabrication, properties, and applications
Fan Zhu
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Heat-Induced Interactions between Whey Protein and Inulin and Changes in Physicochemical and Antioxidative Properties of the Complexes
Cuina Wang et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2019)
Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification
Ahmed Taha et al.
ULTRASONICS SONOCHEMISTRY (2019)
Ultrasonic degradation of Persian gum and gum tragacanth: Effect on chain conformation and molecular properties
Nassim Raoufi et al.
ULTRASONICS SONOCHEMISTRY (2019)
Formation of soy protein isolate (SPI)-citrus pectin (CP) electrostatic complexes under a high-intensity ultrasonic field: Linking the enhanced emulsifying properties to physicochemical and structural properties
Xiaobin Ma et al.
ULTRASONICS SONOCHEMISTRY (2019)
Improving the stability of wheat gliadin nanoparticles - Effect of gum arabic addition
Weihao Wu et al.
FOOD HYDROCOLLOIDS (2018)
Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles
Lei Dai et al.
FOOD HYDROCOLLOIDS (2018)
Flaxseed gum a versatile natural hydrocolloid for food and non-food applications
Jun Liu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization
Kivia M. Albano et al.
ULTRASONICS SONOCHEMISTRY (2018)
Soy Protein Isolate-Phosphatidylcholine Nanoemulsions Prepared Using High-Pressure Homogenization
Yang Li et al.
NANOMATERIALS (2018)
Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate
Ahmed Taha et al.
ULTRASONICS SONOCHEMISTRY (2018)
Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs
Tao Zeng et al.
FOOD CHEMISTRY (2017)
Whey protein isolate and flaxseed (Linum usitatissimum L.) gum electrostatic coacervates: Turbidity and rheology
Jun Liu et al.
FOOD HYDROCOLLOIDS (2017)
Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
Xiaonan Sui et al.
FOOD HYDROCOLLOIDS (2017)
Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review
Jonathan J. O'Sullivan et al.
FOOD HYDROCOLLOIDS (2017)
Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)
Li-Juan Wang et al.
FOOD CHEMISTRY (2016)
Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends
Jie Xiao et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin
Hao Hu et al.
FOOD HYDROCOLLOIDS (2015)
Effects of multi-frequency power ultrasound on the enzymolysis and structural characteristics of corn gluten meal
Jian Jin et al.
ULTRASONICS SONOCHEMISTRY (2015)
Applications of ultrasound in food and bioprocessing
Muthupandian Ashokkumar
ULTRASONICS SONOCHEMISTRY (2015)
Quantitative description of the parameters affecting the adsorption behaviour of globular proteins
Roy J. B. M. Delahaije et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2014)
Physicochemical properties of peanut protein isolate-glucomannan conjugates prepared by ultrasonic treatment
Chen Li et al.
ULTRASONICS SONOCHEMISTRY (2014)
β-Lactoglobuline-sodium alginate interaction as affected by polysaccharide depolymerization using high intensity ultrasound
Seyed Mohammad Hashem Hosseini et al.
FOOD HYDROCOLLOIDS (2013)
Physical and Oxidative Stability of Uncoated and Chitosan-Coated Liposomes Containing Grape Seed Extract
Monika Gibis et al.
Pharmaceutics (2013)
Chitosan nanoparticles as particular emulsifier for preparation of novel pH-responsive Pickering emulsions and PLGA microcapsules
Zengjiang Wei et al.
POLYMER (2012)
Deamidated wheat protein-dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH
Benjamin T. Wong et al.
FOOD HYDROCOLLOIDS (2011)
The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI)
Yong Wang et al.
JOURNAL OF FOOD ENGINEERING (2011)
Ultrasound effect on physical properties of corn starch
Anet Rezek Jambrak et al.
CARBOHYDRATE POLYMERS (2010)
The effect of heating on beta-lactoglobulin-chitosan mixtures as influenced by pH and ionic strength
John S. Mounsey et al.
FOOD HYDROCOLLOIDS (2008)
Effect of flaxseed gum addition on rheological properties of native maize starch
Yong Wang et al.
JOURNAL OF FOOD ENGINEERING (2008)
Fate, behavior and effects of surfactants and their degradation products in the environment
GG Ying
ENVIRONMENT INTERNATIONAL (2006)
分享论文
