Effect of molecular weight on the emulsion properties of microfluidized gelatin hydrolysates-Reference-Cited by-同舟云学术

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Effect of molecular weight on the emulsion properties of microfluidized gelatin hydrolysates

Published:2021-02 Issue: Volume:111 Page:106267
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Cao Wenqi,Shi Linfan,Hao Gengxin,Chen Jun,Weng Wuyin

Funder

Fujian Key Project of Natural Science Fund

National Natural Science Fund

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities;Adjonu;Journal of Food Engineering,2014

2. Characteristics of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time;Ahmad;Food Hydrocolloids,2011

3. Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate;Alemán;Food Chemistry,2011

4. Effect of hydrophobic plasticizers on functional properties of gelatin-based films;Andreuccetti;Food Research International,2009

5. The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate;Avramenko;Food Research International,2013

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