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。Impact of ultrasound processing parameters on physical characteristics of lycopene emulsion
Saba Belgheisi et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)
Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound
Sijie Hu et al.
ULTRASONICS SONOCHEMISTRY (2021)
Effect of high intensity ultrasound on the structure and solubility of soy protein isolate-pectin complex
Ning Wang et al.
ULTRASONICS SONOCHEMISTRY (2021)
Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex
Tong Wang et al.
ULTRASONICS SONOCHEMISTRY (2021)
Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review
Lei Zhou et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly
Haotian Liu et al.
ULTRASONICS SONOCHEMISTRY (2021)
Effect of ultrasound on the preparation of soy protein isolate-maltodextrin embedded hemp seed oil microcapsules and the establishment of oxidation kinetics models
Tong Wang et al.
ULTRASONICS SONOCHEMISTRY (2021)
The effect of pH on the stabilization and digestive characteristics of soybean lipophilic protein oil-in-water emulsions with hypromellose
Yang Li et al.
FOOD CHEMISTRY (2020)
Physicochemical properties and oil/water interfacial adsorption behavior of cod proteins as affected by high-pressure homogenization
Wuchao Ma et al.
FOOD HYDROCOLLOIDS (2020)
Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior
Dan Li et al.
FOOD HYDROCOLLOIDS (2020)
Improving interfacial properties, structure and oxidative stability by ultrasound application to sodium caseinate prepared pre-emulsified soybean oil
Ke Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Valorisation of fruit by-products: Production characterization of pectins from fruit peels
Melih Guzel et al.
FOOD AND BIOPRODUCTS PROCESSING (2019)
Biopolymeric-based emulsions and their effects during processing, digestibility and bioaccessibility of bioactive compounds in food systems
Anil Kumar Anal et al.
FOOD HYDROCOLLOIDS (2019)
Revision of the mechanisms behind oil-water (O/W) emulsion preparation by ultrasound and cavitation
Tadej Stepisnik Perdih et al.
ULTRASONICS SONOCHEMISTRY (2019)
Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion
Wuchao Ma et al.
FOOD RESEARCH INTERNATIONAL (2019)
Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum
Yao Xiong et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Hydrophobically modified dextrans as stabilizers for O/W highly concentrated emulsions. Comparison with commercial non-ionic polymeric stabilizers
Antonio Aguilera-Miguel et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2018)
Emulsifier Dependent in vitro Digestion and Bioaccessibility of β-Carotene Loaded in Oil-in-Water Emulsions
Shinjae Park et al.
Food Biophysics (2018)
Effects of sonication on the physicochemical and functional properties of walnut protein isolate
Zhenbao Zhu et al.
FOOD RESEARCH INTERNATIONAL (2018)
Gelation of oil-in-water emulsions stabilized by heat-denatured and nanofibrillated whey proteins through ion bridging or citric acid-mediated cross-linking
Mehdi Mohammadian et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (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)
Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4
Xufeng Wang et al.
FOOD CHEMISTRY (2017)
Stable emulsion produced from casein and soy polysaccharide compacted complex for protection and oral delivery of curcumin
Guangrui Xu et al.
FOOD HYDROCOLLOIDS (2017)
Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex
Mirian Luisa Faria Freitas et al.
POLIMEROS-CIENCIA E TECNOLOGIA (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)
New insights into the functionality of protein to the emulsifying properties of sugar beet pectin
Hao Chen et al.
FOOD HYDROCOLLOIDS (2016)
Sonochemistry: Science and Engineering
Nimesh Pokhrel et al.
ULTRASONICS SONOCHEMISTRY (2016)
Towards predicting the stability of protein-stabilized emulsions
Roy J. B. M. Delahaije et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2015)
Electrostatic adsorption and stability of whey protein-pectin complexes on emulsion interfaces
Hanna Salminen et al.
FOOD HYDROCOLLOIDS (2014)
Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions
Jiang Jiang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Functional properties of ultrasonically generated flaxseed oil-dairy emulsions
Akalya Shanmugam et al.
ULTRASONICS SONOCHEMISTRY (2014)
Physicochemical properties of peanut protein isolate-glucomannan conjugates prepared by ultrasonic treatment
Chen Li et al.
ULTRASONICS SONOCHEMISTRY (2014)
Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin
Lifen Zhang et al.
ULTRASONICS SONOCHEMISTRY (2013)
Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion
Ali R. Taherian et al.
FOOD HYDROCOLLOIDS (2011)
The use of ultrasonics for nanoemulsion preparation
S. Kentish et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)
Non-covalent interactions between proteins and polysaccharides
David Julian McClements
BIOTECHNOLOGY ADVANCES (2006)
Chain mobility of pectin in aqueous solutions studied by the fluorescence depolarization method conducive
J Horinaka et al.
MACROMOLECULES (2004)
分享论文
