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。Interfacial behavior of plant proteins - novel sources and extraction methods
Jack Yang et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2021)
Impact of microfluidization on colloidal properties of insoluble pea protein fractions
Pascal Moll et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021)
Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends
Emma B. A. Hinderink et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2021)
Plant proteins and their colloidal state
Christophe Schmitt et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2021)
Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence
Emma B. A. Hinderink et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Surface tension and dilational rheology of mixed β-casein - β-lactoglobulin aqueous solutions at the water/air interface
V. B. Fainerman et al.
FOOD HYDROCOLLOIDS (2020)
On the Emulsifying Properties of Self-Assembled Pea Protein Particles
Simha Sridharan et al.
LANGMUIR (2020)
Heat-induced gelation of micellar casein/plant protein oil-in-water emulsions
Juliana V. C. Silva et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2019)
Assessment of interfacial viscoelastic properties of Faba bean (Vicia faba) protein-adsorbed O/W layers as a function of pH
Manuel Felix et al.
FOOD HYDROCOLLOIDS (2019)
Gelation of food protein-protein mixtures
Taco Nicolai
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2019)
Improving emulsion formation, stability and performance using mixed emulsifiers: A review
David Julian McClements et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2018)
Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions
Kacie K. H. Y. Ho et al.
FOOD HYDROCOLLOIDS (2018)
Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH
William Nicholas Ainis et al.
FOOD HYDROCOLLOIDS (2018)
The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments
S. Ben-Harb et al.
FOOD HYDROCOLLOIDS (2018)
Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions
Claire C. Berton-Carabin et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 9 (2018)
Coalescence of protein-stabilised emulsions studied with microfluidics
Kelly Muijlwijk 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)
Interactions in casein micelle Pea protein system (part I): Heat-induced denaturation and aggregation
Jean-Luc Mession et al.
FOOD HYDROCOLLOIDS (2017)
Protein nativity explains emulsifying properties of aqueous extracted protein components from yellow pea
Marlies E. J. Geerts et al.
FOOD STRUCTURE-NETHERLANDS (2017)
Physicochemical stability of lycopene-loaded emulsions stabilized by plant or dairy proteins
Kacie K. H. Y. Ho et al.
FOOD STRUCTURE-NETHERLANDS (2017)
Subphase exchange experiments with the pendant drop technique
Julia Maldonado-Valderrama et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2015)
Preparation and stabilization of emulsions stabilized by mixed sodium caseinate and soy protein isolate
Juan Ji et al.
FOOD HYDROCOLLOIDS (2015)
Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates
C. Chang et al.
FOOD RESEARCH INTERNATIONAL (2015)
Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air-water interface
Victor M. Pizones Ruiz-Henestrosa et al.
FOOD HYDROCOLLOIDS (2014)
Emulsifying Properties of Legume Proteins Compared to β-Lactoglobulin and Tween 20 and the Volatile Release from Oil-in-Water Emulsions
O. Benjamin et al.
JOURNAL OF FOOD SCIENCE (2014)
Interactions of chitin nanocrystals with β-lactoglobulin at the oil-water interface, studied by drop shape tensiometry
Ibrahim Guelseren et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2013)
Interfacial rheology of mixed layers of food proteins and surfactants
Abhijit Dan et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2013)
The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions
Raffaele Mezzenga et al.
REPORTS ON PROGRESS IN PHYSICS (2013)
Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures
Eric Dickinson
FOOD HYDROCOLLOIDS (2011)
Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions
Claire Berton et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2011)
Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes
Miroljub Barac et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2010)
Adsorption kinetics and rheological interfacial properties of plant proteins at the oil-water interface
V Ducel et al.
BIOMACROMOLECULES (2004)
Improvement of emulsifying properties of lupin proteins by high pressure induced aggregation
N Chapleau et al.
FOOD HYDROCOLLOIDS (2003)
Dynamics of competitive adsorption of αs-casein and β-casein at planar triolein-water interface:: Evidence for incompatibility of mixing in the interfacial film
S Damodaran et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Orogenic displacement in mixed β-lactoglobulin/β-casein films at the air/water interface
AR Mackie et al.
LANGMUIR (2001)
Incompatibility and phase separation in a bovine serum albumin/beta-casein/water ternary film at the air water interface
T Sengupta et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2000)