Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties (English)
- New search for: Kyomugasho, Clare
- New search for: Kyomugasho, Clare
- New search for: Christiaens, Stefanie
- New search for: Van de Walle, Davy
- New search for: Van Loey, Ann M
- New search for: Dewettinck, Koen
- New search for: Hendrickx, Marc E
In:
Food hydrocolloids
;
61
; 172-182
;
2016
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ISSN:
- Article (Journal) / Print
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Title:Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties
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Contributors:Kyomugasho, Clare ( author ) / Christiaens, Stefanie / Van de Walle, Davy / Van Loey, Ann M / Dewettinck, Koen / Hendrickx, Marc E
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Published in:Food hydrocolloids ; 61 ; 172-182
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Publisher:
- New search for: Elsevier
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Place of publication:Amsterdam
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Publication date:2016
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ISSN:
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ZDBID:
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DOI:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 58.34 / 58.34
- Further information on Basic classification
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Source:
Table of contents – Volume 61
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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Encapsulation of β-carotene in alginate-based hydrogel beads: Impact on physicochemical stability and bioaccessibilityZhang, Zipei / Zhang, Ruojie / McClements, David Julian et al. | 2016
- 11
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BSA-dextran emulsion for protection and oral delivery of curcuminWang, Chaonan / Liu, Zhijia / Xu, Guangrui / Yin, Baoru / Yao, Ping et al. | 2016
- 20
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Spray-drying microencapsulation of CoQ10 in olive oil for enhanced water dispersion, stability and bioaccessibility: Influence of type of emulsifiers and/or wall materialsZhao, Xiao-Han / Tang, Chuan-He et al. | 2016
- 31
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Modification of kappa carrageenan by β-galactosidase as a new method to inhibit recrystallization of iceKamińska-Dwórznicka, Anna / Skrzypczak, Paulina / Gondek, Ewa et al. | 2016
- 36
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The extent of maize starch crystal melting as a critical factor in the isolation of amylose via aqueous leachingDoblado-Maldonado, Andrés F. / Gomand, Sara V. / Goderis, Bart / Delcour, Jan A. et al. | 2016
- 48
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Steady, dynamic, and creep-recovery rheological properties of myofibrillar protein from grass carp muscleHuang, Jingjing / Zeng, Shuwei / Xiong, Shanbai / Huang, Qilin et al. | 2016
- 57
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Effect of hydration on molecular dynamics and structure in chitosan filmsMadeleine-Perdrillat, Claire / Karbowiak, Thomas / Debeaufort, Frédéric / Delmotte, Luc / Vaulot, Cyril / Champion, Dominique et al. | 2016
- 66
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Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodologyCaporaso, Nicola / Genovese, Alessandro / Burke, Róisín / Barry-Ryan, Catherine / Sacchi, Raffaele et al. | 2016
- 77
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Preparation of alginate microgels in a simple one step process via the Leeds Jet HomogenizerPravinata, Linda / Akhtar, Mahmood / Bentley, Phillip J. / Mahatnirunkul, Thanisorn / Murray, Brent S. et al. | 2016
- 85
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Ultrasound assisted-viscosifying of kappa carrageenan without heatingAzizi, Rezvan / Farahnaky, Asgar et al. | 2016
- 92
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Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80Chang, Yaoguang / McClements, David Julian et al. | 2016
- 102
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Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0Chen, Shuo / Zhang, Ning / Tang, Chuan-He et al. | 2016
- 113
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Acid induced destabilization of emulsions prepared with sodium caseinate–epigallocatechin-gallate complexesSabouri, Somayeh / Corredig, Milena et al. | 2016
- 119
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Characterization and antioxidant activities of phenolic interactions identified in byproducts of soybean and flaxseed protein isolationAlu’datt, Muhammad H. / Rababah, Taha / Alhamad, Mohammad N. / Gammoh, Sana / Ereifej, Khalil / Kubow, Stan / Alli, Inteaz et al. | 2016
- 128
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Stability and bioaccessibility of EGCG within edible micro-hydrogels. Chitosan vs. gelatin, a comparative studyGómez-Mascaraque, Laura G. / Soler, Carla / Lopez-Rubio, Amparo et al. | 2016
- 139
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Sesame protein based edible films: Development and characterizationSharma, Loveleen / Singh, Charanjiv et al. | 2016
- 148
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Water/glycerol mixed solvent transportation behavior of mechanically constrained agarose gelsKaneda, Isamu / Sakurai, Yui et al. | 2016
- 155
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Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin–cashew gum complexGomez-Estaca, J. / Comunian, T.A. / Montero, P. / Ferro-Furtado, R. / Favaro-Trindade, C.S. et al. | 2016
- 163
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Polysaccharide solutions and gels: Isothermal dehydration study by dynamic calorimetric experiments with DSCGurian, E. / Bellich, B. / Cesàro, A. et al. | 2016
- 172
-
Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological propertiesKyomugasho, Clare / Christiaens, Stefanie / Van de Walle, Davy / Van Loey, Ann M. / Dewettinck, Koen / Hendrickx, Marc E. et al. | 2016
- 183
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Properties of new starches from tubers of Arisaema elephas, yunnanense and erubescensFan, Xiaoxu / Zhang, Shuncang / Lin, Lingshang / Zhao, Lingxiao / Liu, Aizhong / Wei, Cunxu et al. | 2016
- 191
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Chitosan beads from microbial and animal sources as enzyme supports for wine applicationBenucci, Ilaria / Lombardelli, Claudio / Cacciotti, Ilaria / Liburdi, Katia / Nanni, Francesca / Esti, Marco et al. | 2016
- 201
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Particle tracking microrheology of the power-law viscoelasticity of xanthan solutionsPapagiannopoulos, Aristeidis / Sotiropoulos, Konstantinos / Pispas, Stergios et al. | 2016
- 211
-
Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysisTarhan, Ozgur / Spotti, Maria Julia / Schaffter, Sam / Corvalan, Carlos M. / Campanella, Osvaldo H. et al. | 2016
- 221
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Predicting sensory perceptions of thickened solutions based on rheological analysisHe, Qi / Hort, Joanne / Wolf, Bettina et al. | 2016
- 233
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Antifungal films based on starch-gelatin blend, containing essential oilsAcosta, Sandra / Chiralt, Amparo / Santamarina, Pilar / Rosello, Josefa / González-Martínez, Chelo / Cháfer, Maite et al. | 2016
- 241
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Noncovalent interactions of bovine α-lactalbumin with green tea polyphenol, epigalocatechin-3-gallateAl-Hanish, Ayah / Stanic-Vucinic, Dragana / Mihailovic, Jelena / Prodic, Ivana / Minic, Simeon / Stojadinovic, Marija / Radibratovic, Milica / Milcic, Milos / Cirkovic Velickovic, Tanja et al. | 2016
- 251
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Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelinXu, Xingfeng / Liu, Wei / Liu, Chengmei / Luo, Liping / Chen, Jun / Luo, Shunjing / McClements, David Julian / Wu, Lixin et al. | 2016
- 261
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Improving the barrier properties of thermoplastic corn starch-based films containing bacterial cellulose nanowhiskers by means of PHA electrospun coatings of interest in food packagingFabra, María José / López-Rubio, Amparo / Ambrosio-Martín, Jesús / Lagaron, Jose M. et al. | 2016
- 269
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Enhanced water resistance properties of bacterial cellulose multilayer films by incorporating interlayers of electrospun zein fibersWan, Zhili / Wang, Liying / Yang, Xiaoquan / Guo, Jian / Yin, Shouwei et al. | 2016
- 277
-
Links between particle surface hardening and rehydration impairment during micellar casein powder storageBurgain, Jennifer / Scher, Joël / Petit, Jeremy / Francius, Gregory / Gaiani, Claire et al. | 2016
- 286
-
Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence timeLaguna, L. / Sarkar, A. et al. | 2016
- 300
-
Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particlesHu, Ya-Qiong / Yin, Shou-Wei / Zhu, Jian-Hua / Qi, Jun-Ru / Guo, Jian / Wu, Lei-Yan / Tang, Chuan-He / Yang, Xiao-Quan et al. | 2016
- 311
-
The microstructure and rheology of homogeneous and phase separated gelatine gelsErsch, Carsten / van der Linden, Erik / Venema, Paul / Martin, Anneke et al. | 2016
- 318
-
Correlation between bulk characteristics of aggregated β-lactoglobulin and its surface and foaming propertiesDombrowski, Jannika / Johler, Florian / Warncke, Malou / Kulozik, Ulrich et al. | 2016
- 329
-
Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creamsTanti, Rachel / Barbut, Shai / Marangoni, Alejandro G. et al. | 2016
- 338
-
Chemical characterization, antioxidant and anti-listerial activity of non-animal chitosan-glucan complexesZimoch-Korzycka, Anna / Gardrat, Christian / Al Kharboutly, Mayssa / Castellan, Alain / Pianet, Isabelle / Jarmoluk, Andrzej / Coma, Véronique et al. | 2016
- 344
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In vitro digestion of nanoscale starch particles and evolution of thermal, morphological, and structural characteristicsLiu, Chengzhen / Jiang, Suisui / Han, Zhongjie / Xiong, Liu / Sun, Qingjie et al. | 2016
- 351
-
Effects of fatty acids with different degree of unsaturation on properties of sweet potato starch-based filmsLiu, Pengfei / Sun, Shenglin / Hou, Hanxue / Dong, Haizhou et al. | 2016
- 358
-
Purification of cress seed (Lepidium sativum) gum: A comprehensive rheological studyRazmkhah, Somayeh / Razavi, Seyed Mohammad Ali / Mohammadifar, Mohammad Amin et al. | 2016
- 369
-
Glycosylated α-lactalbumin-based nanocomplex for curcumin: Physicochemical stability and DPPH-scavenging activityYi, Jiang / Fan, Yuting / Zhang, Yuzhu / Wen, Zhen / Zhao, Liqing / Lu, Yujuan et al. | 2016
- 378
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Carboxymethyl cellulose film modification through surface photo-crosslinking and chemical crosslinking for food packaging applicationsShahbazi, Mahdiyar / Ahmadi, Seyed Javad / Seif, Amirhossein / Rajabzadeh, Ghadir et al. | 2016
- 390
-
Formation mechanism of ovalbumin gel induced by alkaliZhao, Yan / Chen, Zhangyi / Li, Jianke / Xu, Mingsheng / Shao, Yaoyao / Tu, Yonggang et al. | 2016
- 399
-
Oil stabilization of natural peanut butter using food grade polymersTanti, Rachel / Barbut, Shai / Marangoni, Alejandro G. et al. | 2016
- 409
-
Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadinsDeleu, Lomme J. / Wilderjans, Edith / Van Haesendonck, Ingrid / Brijs, Kristof / Delcour, Jan A. et al. | 2016
- 415
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Interactions among macronutrients in wheat flour determine their enzymic susceptibilityBhattarai, Rewati R. / Dhital, Sushil / Gidley, Michael J. et al. | 2016
- 426
-
Ethanol-induced whey protein gels as carriers for lutein dropletsUzun, Suzan / Kim, Hojun / Leal, Cecilia / Padua, Graciela W. et al. | 2016
- 433
-
Heat-induced gelation of mixtures of whey protein isolate and sodium caseinate between pH 5.8 and pH 6.6Nguyen, Bach T. / Nicolai, Taco / Chassenieux, Christophe / Schmitt, Christophe / Bovetto, Lionel et al. | 2016
- 442
-
Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A reviewComunian, Talita A. / Favaro-Trindade, Carmen S. et al. | 2016
- 458
-
Three interval thixotropy test to determine structural regeneration of a glucomannan based hydrocolloid film at air/water interface: Interfacial, molecular, thermal and surface characterizationYilmaz, Mustafa Tahsin / Vatansever, Ceyda et al. | 2016
- 469
-
Physico-chemical characterization of water-soluble pectic extracts from Rosa damascena, Calendula officinalis and Matricaria chamomilla wastesSlavov, Anton / Panchev, Ivan / Kovacheva, Daniela / Vasileva, Ivelina et al. | 2016
- 477
-
Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsionsChang, Cuihua / Niu, Fuge / Gu, Luping / Li, Xin / Yang, Hao / Zhou, Bei / Wang, Junwei / Su, Yujie / Yang, Yanjun et al. | 2016
- 487
-
Aggregated whey proteins and trace of caseins synergistically improve the heat stability of whey protein-rich emulsionsChevallier, Marie / Riaublanc, Alain / Lopez, Christelle / Hamon, Pascaline / Rousseau, Florence / Croguennec, Thomas et al. | 2016
- 496
-
Molecular changes in gelatin aging observed by NIR and fluorescence spectroscopyDuconseille, Anne / Andueza, Donato / Picard, Fabienne / Santé-Lhoutellier, Véronique / Astruc, Thierry et al. | 2016
- 504
-
Covalent labelling of β-casein and its effect on the microstructure and physico-chemical properties of emulsions stabilized by β-casein and whey protein isolateLi, Meng / Auty, Mark A.E. / O’Mahony, James A. / Kelly, Alan L. / Brodkorb, André et al. | 2016
- 514
-
Molecular characteristics, association and interfacial properties of gum Arabic harvested from both Acacia senegal and Acacia seyalGashua, I.B. / Williams, P.A. / Baldwin, T.C. et al. | 2016
- 523
-
Gelatin based films capable of modifying its color against environmental pH changesMusso, Yanina S. / Salgado, Pablo R. / Mauri, Adriana N. et al. | 2016
- 531
-
Effect of disaccharides of different composition and linkage on corn and waxy corn starch retrogradationWang, Lili / Xu, Jin / Fan, Xuerong / Wang, Qiang / Wang, Ping / Zhang, Ying / Cui, Li / Yuan, Jiugang / Yu, Yuanyuan et al. | 2016
- 537
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Stability of oil-in-water (O/W) emulsions with chia (Salvia hispanica L.) mucilageCapitani, Marianela I. / Nolasco, Susana M. / Tomás, Mabel C. et al. | 2016
- 547
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Novel antimicrobial zein film for controlled release of lauroyl arginate (LAE)Kashiri, Mahboobeh / Cerisuelo, Josep P. / Domínguez, Irene / López-Carballo, Gracia / Hernández-Muñoz, Pilar / Gavara, Rafael et al. | 2016
- 555
-
Structural studies of the arabinogalactans in Mangifera indica L. fruit exudateNagel, Andreas / Conrad, Jürgen / Leitenberger, Martin / Carle, Reinhold / Neidhart, Sybille et al. | 2016
- 567
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Modification of interactions between selected volatile flavour compounds and salt-extracted pea protein isolates using chemical and enzymatic approachesWang, Kun / Arntfield, Susan D. et al. | 2016
- 578
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Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsionsLiu, Fuguo / Ma, Cuicui / McClements, David Julian / Gao, Yanxiang et al. | 2016
- 589
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Stability of rice bran oil-in-water emulsions stabilized by pectin–zein complexes: Effect of composition and order of mixingPiriyaprasarth, Suchada / Juttulapa, Maneerat / Sriamornsak, Pornsak et al. | 2016
- 599
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Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80Tamnak, Sahar / Mirhosseini, Hamed / Tan, Chin Ping / Tabatabaee Amid, Bahareh / Kazemi, Milad / Hedayatnia, Simin et al. | 2016
- 609
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Barrier properties, mechanical properties and antimicrobial activity of hydroxypropyl methylcellulose-based nanocomposite films incorporated with Thai essential oilsKlangmuang, Ploy / Sothornvit, Rungsinee et al. | 2016
- 617
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The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersionsBelović, Miona / Pajić-Lijaković, Ivana / Torbica, Aleksandra / Mastilović, Jasna / Pećinar, Ilinka et al. | 2016
- 625
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Stability and physical properties of model macro- and nano/submicron emulsions containing fenugreek gumKaltsa, Olga / Spiliopoulou, Neolea / Yanniotis, Stavros / Mandala, Ioanna et al. | 2016
- 633
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Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cakeDíaz-Ramírez, Mayra / Calderón-Domínguez, Georgina / García-Garibay, Mariano / Jiménez-Guzmán, Judith / Villanueva-Carvajal, Adriana / Salgado-Cruz, Ma. de la Paz / Arizmendi-Cotero, Daniel / Del Moral-Ramírez, Elizabeth et al. | 2016
- 640
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Thermal study in the interactions of starches blends: Amaranth and achiraFonseca-Florido, H.A. / Méndez-Montealvo, G. / Velazquez, G. / Gómez-Aldapa, C.A. et al. | 2016
- 649
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V-type crystal formation in starch by aqueous ethanol treatment: The effect of amylose degree of polymerizationDries, D.M. / Gomand, S.V. / Delcour, J.A. / Goderis, B. et al. | 2016
- 662
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Preparation, characterization, and properties of chitosan films with cinnamaldehyde nanoemulsionsChen, Huanle / Hu, Xiaorong / Chen, Enmin / Wu, Shan / McClements, David Julian / Liu, Shilin / Li, Bin / Li, Yan et al. | 2016
- 672
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Modifying the microstructure and mechanical properties of whey protein isolate gels using large deformation oscillatory strainHomer, Stephen / Lundin, Leif / Dunstan, Dave E. et al. | 2016
- 678
-
Starch/chitosan films reinforced with polydopamine modified MMT: Effects of dopamine concentrationZhou, Min / Liu, Qin / Wu, Shuaishuai / Gou, Zhenqiong / Wu, Xiyu / Xu, Dan et al. | 2016
- 685
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Physicochemical and rheological properties and oxidative stability of oil bodies recovered from soybean aqueous extract at different pHsZhao, Luping / Chen, Yeming / Yan, Zunhao / Kong, Xiangzhen / Hua, Yufei et al. | 2016
- 695
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Improving functional properties of chitosan films as active food packaging by incorporating with propolisSiripatrawan, Ubonrat / Vitchayakitti, Waranya et al. | 2016
- 703
-
Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharidesBai, Long / Huan, Siqi / Gu, Jiyou / McClements, David Julian et al. | 2016
- 712
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Recrystallization and in vitro digestibility of wrinkled pea starch gel by temperature cyclingShi, Miaomiao / Gao, Qunyu et al. | 2016
- 720
-
Structural highlights of an antioxidative arabinogalactan protein of Lannea grandis gum that stabilizes β-lactoglobulinMajee, Sujay Kumar / Bera, Kaushik / Raja, Washim / Ghosh, Kanika / Ray, Sayani / Ray, Bimalendu et al. | 2016
- 730
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Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractionsWang, Wenjun / Ma, Xiaobin / Jiang, Peng / Hu, Lyulin / Zhi, Zijian / Chen, Jianle / Ding, Tian / Ye, Xingqian / Liu, Donghong et al. | 2016
- 740
-
Thermal aggregation and gelation of soy globulin at neutral pHChen, Nannan / Zhao, Mouming / Chassenieux, Christophe / Nicolai, Taco et al. | 2016
- 747
-
Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oilLiu, Xiao / Chen, Xiao-Wei / Guo, Jian / Yin, Shou-Wei / Yang, Xiao-Quan et al. | 2016
- 756
-
Understanding the effect of formulation on functionality of modified chitosan films containing carvacrol nanoemulsionsTastan, Özge / Ferrari, Giovanna / Baysal, Taner / Donsì, Francesco et al. | 2016
- 772
-
Alginate-based encapsulation of polyphenols from Clitoria ternatea petal flower extract enhances stability and biological activity under simulated gastrointestinal conditionsPasukamonset, Porntip / Kwon, Oran / Adisakwattana, Sirichai et al. | 2016
- 780
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On the preparation and antibacterial activity of emulsions stabilized with nanocellulose particlesMikulcová, Veronika / Bordes, Romain / Kašpárková, Věra et al. | 2016
- 793
-
Thermoreversible gelation and scaling behavior of Ca2+-induced κ-carrageenan hydrogelsLiu, Sijun / Li, Lin et al. | 2016
- 801
-
Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsionsNejadmansouri, Maryam / Hosseini, Seyed Mohammad Hashem / Niakosari, Mehrdad / Yousefi, Gholam Hossein / Golmakani, Mohammad Taghi et al. | 2016
- 812
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Physicochemical characterization of starches from dry beans cultivated in BrazilDemiate, Ivo Mottin / Figueroa, Amanda Miléo / Zortéa Guidolin, Manoela Estefânea Boff / Rodrigues dos Santos, Thais Paes / Yangcheng, Hanyu / Chang, Fengdan / Jane, Jay-lin et al. | 2016
- 821
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Development of tannic acid cross-linked hollow zein nanoparticles as potential oral delivery vehicles for curcuminHu, Siqi / Wang, Taoran / Fernandez, Maria Luz / Luo, Yangchao et al. | 2016
- 832
-
Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomesBalanč, Bojana / Trifković, Kata / Đorđević, Verica / Marković, Smilja / Pjanović, Rada / Nedović, Viktor / Bugarski, Branko et al. | 2016
- 843
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Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheologyGhumman, Atinder / Kaur, Amritpal / Singh, Narpinder et al. | 2016
- 851
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Physicochemical characterization of chitosan-based coating-forming emulsions: Effect of homogenization method and carvacrol contentFlores, Zoila / San Martín, Diego / Villalobos-Carvajal, Ricardo / Tabilo-Munizaga, Gipsy / Osorio, Fernando / Leiva-Vega, Javier et al. | 2016
- 858
-
Comparison of maize and wheat starch chain reactivity in relation to uniform versus surface oriented starch granule derivatization patternsHong, Jung Sun / Gomand, Sara V. / Huber, Kerry C. / Delcour, Jan A. et al. | 2016
- 868
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Molecular migration of konjac glucomannan and gum Arabic phase separation and its application in oil-water interfacesJin, Weiping / Ge, Honghe / Wang, Yuntao / Du, Xuezhu / Li, Bin et al. | 2016
- 877
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Development of a novel strategy for controlled release of lysozyme from whey protein isolate based active food packaging filmsOzer, Bahar Basak Peksen / Uz, Metin / Oymaci, Pelin / Altinkaya, Sacide Alsoy et al. | 2016
- 887
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Shear interfacial viscoelasticity of native and hydrophobically modified xanthan at oil/water interfaceRoy, Audrey N. / Benyahia, Lazhar / Grisel, Michel / Renou, Frederic et al. | 2016
- 895
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Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological propertiesXiong, Wenfei / Ren, Cong / Jin, Weiping / Tian, Jin / Wang, Yuntao / Shah, Bakht Ramin / Li, Jin / Li, Bin et al. | 2016
- 903
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Understanding the stability mechanisms of lentil legumin-like protein and polysaccharide foamsJarpa-Parra, M. / Tian, Z. / Temelli, Feral / Zeng, Hongbo / Chen, L. et al. | 2016
- 914
-
Amyloid-like aggregation of ovalbumin: Effect of disulfide reduction and other egg white proteinsJansens, Koen J.A. / Brijs, Kristof / Delcour, Jan A. / Scanlon, Martin G. et al. | 2016
- 923
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Physico-chemical properties improvement of soy protein isolate films through caffeic acid incorporation and tri-functional aziridine hybridizationKang, Haijiao / Wang, Zhong / Zhang, Wei / Li, Jianzhang / Zhang, Shifeng et al. | 2016