Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance
出版年份 2019 全文链接
标题
Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance
作者
关键词
Pickering emulsion, Whey protein, PHO substitution, 3D printing
出版物
Food and Bioprocess Technology
Volume -, Issue -, Pages -
出版商
Springer Science and Business Media LLC
发表日期
2019-09-12
DOI
10.1007/s11947-019-02344-5
参考文献
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。- Microfluidization as Homogenization Technique in Pea Globulin-Based Emulsions
- (2019) Bonastre Oliete et al. Food and Bioprocess Technology
- Effects of high hydrostatic pressure and high pressure homogenization processing on characteristics of potato peel waste pectin
- (2018) Fan Xie et al. CARBOHYDRATE POLYMERS
- Assessing the microstructural and rheological changes induced by food additives on potato puree
- (2018) Iman Dankar et al. FOOD CHEMISTRY
- Characterisation of β-carotene partitioning in protein emulsions: Effects of pre-treatments, solid fat content and emulsifier type
- (2018) W.A. Fahmi Wan Mohamad et al. FOOD CHEMISTRY
- Rheological and structural properties of rice bran protein-flaxseed ( Linum usitatissimum L.) gum complex coacervates
- (2018) Elham Hasanvand et al. FOOD HYDROCOLLOIDS
- High internal phase emulsions stabilized by starch nanocrystals
- (2018) Tao Yang et al. FOOD HYDROCOLLOIDS
- Casein gel particles as novel soft Pickering stabilizers: The emulsifying property and packing behaviour at the oil-water interface
- (2018) Pengjie Wang et al. FOOD HYDROCOLLOIDS
- Macro-micro structure characterization and molecular properties of emulsion-templated polysaccharide oleogels
- (2018) Zong Meng et al. FOOD HYDROCOLLOIDS
- Rheological behavior of emulsion gels stabilized by zein/tannic acid complex particles
- (2018) Yuan Zou et al. FOOD HYDROCOLLOIDS
- Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing
- (2018) Iman Dankar et al. Food and Bioprocess Technology
- 3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate
- (2018) Yaowei Liu et al. Innovative Food Science & Emerging Technologies
- 3D Printing Complex Egg White Protein Objects: Properties and Optimization
- (2018) Lili Liu et al. Food and Bioprocess Technology
- Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing
- (2018) Yaowei Liu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties
- (2018) Seyed Mohammad Taghi Gharibzahedi et al. FOOD HYDROCOLLOIDS
- Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs
- (2017) Tao Zeng et al. FOOD CHEMISTRY
- Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO 4
- (2017) Xufeng Wang et al. FOOD CHEMISTRY
- Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions
- (2017) Chan Wang et al. FOOD CHEMISTRY
- Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles
- (2017) Xue-Feng Zhu et al. FOOD HYDROCOLLOIDS
- 3D printing: Printing precision and application in food sector
- (2017) Zhenbin Liu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Development of stable Pickering emulsions/oil powders and Pickering HIPEs stabilized by gliadin/chitosan complex particles
- (2017) D. B. Yuan et al. Food & Function
- Surface modification of zein colloidal particles with sodium caseinate to stabilize oil-in-water pickering emulsion
- (2016) Yiming Feng et al. FOOD HYDROCOLLOIDS
- Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface
- (2016) Fu Liu et al. FOOD HYDROCOLLOIDS
- Steady, dynamic, and creep-recovery rheological properties of myofibrillar protein from grass carp muscle
- (2016) Jingjing Huang et al. FOOD HYDROCOLLOIDS
- An Overview of 3D Printing Technologies for Food Fabrication
- (2015) Jie Sun et al. Food and Bioprocess Technology
- Fabrication and Characterization of Antioxidant Pickering Emulsions Stabilized by Zein/Chitosan Complex Particles (ZCPs)
- (2015) Li-Juan Wang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels
- (2014) Yuan-yuan Chang et al. CARBOHYDRATE POLYMERS
- Pickering stabilization of foams and emulsions with particles of biological origin
- (2014) Stephanie Lam et al. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process
- (2014) Fu Liu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- The Trans-Fat Ban — Food Regulation and Long-Term Health
- (2014) Kelly D. Brownell et al. NEW ENGLAND JOURNAL OF MEDICINE
- Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions
- (2014) Mathieu Destribats et al. Soft Matter
- Tracing artificialtransfat in popular foods in Europe: a market basket investigation
- (2014) Steen Stender et al. BMJ Open
- Flow behavior, thixotropy and dynamical viscoelasticity of sodium alginate aqueous solutions
- (2013) Junyi Ma et al. FOOD HYDROCOLLOIDS
- Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions
- (2013) Fu Liu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism
- (2012) Chuan-He Tang et al. FOOD HYDROCOLLOIDS
- Cold, gel-like whey protein emulsions by microfluidisation emulsification: Rheological properties and microstructures
- (2011) Fu Liu et al. FOOD CHEMISTRY
- Modulation of rheological properties by heat-induced aggregation of whey protein solution
- (2011) Nanik Purwanti et al. FOOD HYDROCOLLOIDS
- Freeze–thaw stability of lecithin and modified starch-based nanoemulsions
- (2011) Francesco Donsì et al. FOOD HYDROCOLLOIDS
- Microwave-Induced Synthesis of Carboxymethyl Hemicelluloses and Their Rheological Properties
- (2010) Xin-Wen Peng et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Food Reformulations to Reduce Trans Fatty Acids
- (2010) Dariush Mozaffarian et al. NEW ENGLAND JOURNAL OF MEDICINE
- Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate
- (2009) Khanitta Manoi et al. FOOD HYDROCOLLOIDS
- Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing
- (2009) M. Dissanayake et al. JOURNAL OF DAIRY SCIENCE
- New directions towards structure formation and stability of protein-rich foods from globular proteins
- (2009) Nanik Purwanti et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum
- (2007) Piyada Achayuthakan et al. CARBOHYDRATE POLYMERS
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now