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For:
Su J
, He X, Guo Z, Jian J, Gao Y, Yuan F.
Impact on Morphological Characterization and Emulsion Stability of Lactoferrin–Beet Pectin Electrostatic Complexes.
J DISPER SCI TECHNOL
2015. [DOI:
10.1080/01932691.2015.1073600
]
[
Citation(s) in
RCA
: 4
]
[
Impact Index Per Article: 0.4
]
[
Reference Citation Analysis
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[Indexed: 10/22/2022]
Number
Cited by Other Article(s)
1
The role of mixing sequence in structuring O/W emulsions and emulsion gels produced by electrostatic protein-polysaccharide interactions between soy protein isolate-coated droplets and alginate molecules.
Food Hydrocoll
2021. [DOI:
10.1016/j.foodhyd.2020.106537
]
[
Citation(s) in
RCA
: 14
]
[
Impact Index Per Article: 4.7
]
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Reference Citation Analysis
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[Indexed: 11/19/2022]
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2
Zou W
, Mourad FK, Zhang X, Ahn DU, Cai Z, Jin Y. Phase separation behavior and characterization of ovalbumin and propylene glycol alginate complex coacervates.
Food Hydrocoll
2020. [DOI:
10.1016/j.foodhyd.2020.105978
]
[
Citation(s) in
RCA
: 27
]
[
Impact Index Per Article: 6.8
]
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Reference Citation Analysis
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[Indexed: 11/25/2022]
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3
Guo Q
, Su J, Yuan F, Mao L, Gao Y. Preparation, characterization and stability of pea protein isolate and propylene glycol alginate soluble complexes.
Lebensm Wiss Technol
2019. [DOI:
10.1016/j.lwt.2018.11.057
]
[
Citation(s) in
RCA
: 14
]
[
Impact Index Per Article: 2.8
]
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[Indexed: 10/27/2022]
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4
Li Q
, Zhao Z. Formation of lactoferrin/sodium caseinate complexes and their adsorption behaviour at the air/water interface.
Food Chem
2017;
232
:697-703. [DOI:
10.1016/j.foodchem.2017.04.072
]
[
Citation(s) in
RCA
: 21
]
[
Impact Index Per Article: 3.0
]
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[Received: 12/27/2016]
[Revised: 03/23/2017]
[Accepted: 04/12/2017]
[Indexed: 01/11/2023]
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