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 pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter
Zhuang-Li Kang et al.
MEAT SCIENCE (2023)
Faba bean protein: A promising plant-based emulsifier for improving physical and oxidative stabilities of oil-in-water emulsions
Chang Liu et al.
FOOD CHEMISTRY (2022)
Comparative study on the rheological properties of myofibrillar proteins from different kinds of meat
Haifeng Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Effect of ultrasound assisted emulsification in the production of Pickering emulsion formulated with chitosan self-assembled particles: Stability, macro, and micro rheological properties
Mei Yue et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate
Zhi-Xuan Huang et al.
FOOD BIOPHYSICS (2022)
High internal phase emulsions stabilized solely by sonicated quinoa protein isolate at various pH values and concentrations
Zhongyu Zuo et al.
FOOD CHEMISTRY (2022)
Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin
Zhuang-Li Kang et al.
FOOD HYDROCOLLOIDS (2022)
Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium
Ying Wang et al.
FOOD HYDROCOLLOIDS (2022)
Effects of combined high pressure and temperature on solubility, foaming, and rheological properties of soy 11S globulin
Jing-Jie Xie et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2022)
Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba
Graziele Grossi Bovi Karatay et al.
FOODS (2022)
Zein-stabilized emulsions by ethanol addition; stability and microstructure
Shaghayegh Keshanidokht et al.
FOOD HYDROCOLLOIDS (2022)
Advances in Pickering emulsions stabilized by protein particles: Toward particle fabrication, interaction and arrangement
Chenzhi Wang et al.
FOOD RESEARCH INTERNATIONAL (2022)
Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin
Lechuan Wang et al.
FOOD CHEMISTRY (2022)
Confined flow behavior under high shear rates and stability of oil/water high internal phase emulsions (HIPEs) stabilized by whey protein isolate: Role of protein concentration and pH
Beibei Zhou et al.
FOOD RESEARCH INTERNATIONAL (2022)
Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH
Xiaoying Zhang et al.
FOOD HYDROCOLLOIDS (2021)
Pre-emulsioned linseed oil as animal fat replacement in sheep meat sausages: Microstructure and physicochemical properties
Thamirys Lorranne Santos Lima et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)
Effects of ionic strength and (-)-epigallocatechin gallate on physicochemical characteristics of soybean 11S and 7S proteins
Yaxuan Yang et al.
FOOD HYDROCOLLOIDS (2021)
The direct current magnetic field improved the water retention of low-salt myofibrillar protein gel under low temperature condition
Di Wu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Fabrication and characterization of novel edible Pickering emulsion gels stabilized by dihydromyricetin
Sheng Geng et al.
FOOD CHEMISTRY (2021)
Future trends of processed meat products concerning perceived healthiness: A review
Iftikhar Hussain Badar et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)
Fabrication of food-grade Pickering high internal phase emulsions stabilized by the mixture of β-cyclodextrin and sugar beet pectin
Zhongbo Liu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals
Carmen Botella-Martinez et al.
FOODS (2021)
Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin
Peifeng Lv et al.
FOOD RESEARCH INTERNATIONAL (2020)
Nutritional Indices for Assessing Fatty Acids: A Mini-Review
Jiapeng Chen et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2020)
High-Intensity Ultrasound Treatment on Soy Protein after Selectively Proteolyzing Glycinin Component: Physical, Structural, and Aggregation Properties
Wenjie Xia et al.
FOODS (2020)
Physicochemical stability of safflower oil body emulsions during food processing
Xinxin Lan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods
Xiaojia Yan et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Fabrication and characterization of food-grade Pickering high internal emulsions stabilized with β-cyclodextrin
Zhongbo Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Antioxidant and Antimicrobial Potentials of Seed Oil from Carthamus tinctorius L. in the Management of Skin Injuries
Ikram Khemiri et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2020)
Preparation of camellia oil-based W/O emulsions stabilized by tea polyphenol palmitate: Structuring camellia oil as a potential solid fat replacer
Shui-Zhong Luo et al.
FOOD CHEMISTRY (2019)
Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues
Zhongyang Ren et al.
FOOD HYDROCOLLOIDS (2019)
A comprehensive characterisation of safflower oil for its potential applications as a bioactive food ingredient - A review
Nauman Khalid et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Application of Microrheology in Food Science
Nan Yang et al.
Annual Review of Food Science and Technology (2017)
Development of stable Pickering emulsions/oil powders and Pickering HIPEs stabilized by gliadin/chitosan complex particles
D. B. Yuan et al.
FOOD & FUNCTION (2017)
Food grade water-in-oil microemulsions as replacement of oil phase to help process and stabilization of whipped cream
Evgenia Mitsou et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2016)
Reversible thermal behaviour of vegetable oil cellulose ether emulsions as fat replacers. Influence of glycerol
Teresa Sanz et al.
FOOD HYDROCOLLOIDS (2015)
Preparation and characterizations of Pickering emulsions stabilized by hydrophobic starch particles
Xiaoyan Song et al.
FOOD HYDROCOLLOIDS (2015)