Understanding the foam stability mechanisms of complex formed by soy protein isolate and different charged polysaccharides: Air/water interfacial behavior and rheological characteristics-Reference-Cited by-同舟云学术

Understanding the foam stability mechanisms of complex formed by soy protein isolate and different charged polysaccharides: Air/water interfacial behavior and rheological characteristics

Published:2024-05 Issue: Volume:268 Page:131583
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Han Yameng,Zhu Ling,Zhang Hui,Liu Tongtong,Wu Gangcheng

Funder

Jiangnan University

Publisher

Elsevier BV

Reference36 articles.

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2. Enhancement of foam stability parallel with foamability of the foam stabilized by sodium caseinate-based complex: Octenyl succinate starch acting a dual role;Zhan;Food Hydrocoll.,2021

3. Pickering foams and parameters influencing their characteristics;Amani;Adv. Colloid Interface Sci.,2022

4. Salt effects on the dilational viscoelasticity of surfactant adsorption layers;Firouzi;Curr. Opin. Colloid Interface Sci.,2022

5. Understanding the stability mechanisms of lentil legumin-like protein and polysaccharide foams;Jarpa-Parra;Food Hydrocoll.,2016

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