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For: Wang MP, Chen XW, Guo J, Yang J, Wang JM, Yang XQ. Stabilization of foam and emulsion by subcritical water-treated soy protein: Effect of aggregation state. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.047] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Number Cited by Other Article(s)
51
Oil-water interfacial behavior of soy β-conglycinin–soyasaponin mixtures and their effect on emulsion stability. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105531] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
52
Li L, Zhou Y, Teng F, Zhang S, Qi B, Wu C, Tian T, Wang Z, Li Y. Application of ultrasound treatment for modulating the structural, functional and rheological properties of black bean protein isolates. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14428] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
53
Grossmann L, Moll P, Reichert C, Weiss J. Influence of Energy Density on Foamability: Comparison of Three Foaming Methods. Food Res Int 2020;129:108794. [DOI: 10.1016/j.foodres.2019.108794] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Revised: 10/22/2019] [Accepted: 10/30/2019] [Indexed: 10/25/2022]
54
Adsorption layer formation in dispersions of protein aggregates. Adv Colloid Interface Sci 2020;276:102086. [PMID: 31895989 DOI: 10.1016/j.cis.2019.102086] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Accepted: 12/13/2019] [Indexed: 02/06/2023]
55
Chen Y, Sheng L, Gouda M, Ma M. Impact of ultrasound treatment on the foaming and physicochemical properties of egg white during cold storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108303] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
56
Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.036] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
57
IMPROVING THE TECHNIQUE OF SCRAMBLED DESSERTS USING THE FOOD SUPPLEMENT “MAGNETOFOOD”. EUREKA: LIFE SCIENCES 2019. [DOI: 10.21303/2504-5695.2019.00856] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]  Open
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