The role of conformational state of pea protein fractions on the oil/water dynamic adsorption, rheological interfacial properties, and emulsifying properties.

被引：0
|
作者：
Chang, Liuyi [1 ]
Rao, Jiajia [1 ]
机构：
[1] North Dakota State Univ, Fargo, ND USA
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2022年 / 99卷
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：152 / 153
页数：2
相关论文
共 50 条
  • [21] RHEOLOGICAL PROPERTIES OF ADSORPTION LAYERS OF POLYCARBONATES AT THE WATER OIL INTERFACE
    BOGORODSKAYA, MA
    KIM, V
    FROLOV, YG
    COLLOID JOURNAL OF THE USSR, 1991, 53 (02): : 296 - 300
  • [22] Adsorption kinetics and dilatational rheological properties of recombinant Pea Albumin-2 at the oil-water interface
    Luo, Yilun
    Zheng, Wei
    Shen, Qian
    Zhang, Li
    Tang, Cuie
    Song, Rong
    Liu, Shilin
    Li, Bin
    Chen, Yijie
    FOOD HYDROCOLLOIDS, 2021, 120
  • [23] Interfacial rheological properties and conformational aspects of soy glycinin at the air/water interface
    Martin, AH
    Bos, MA
    van Vliet, T
    FOOD HYDROCOLLOIDS, 2002, 16 (01) : 63 - 71
  • [24] Role of Sporopollenin Shell Interfacial Properties in Protein Adsorption
    Uddin, Md Jasim
    Liyanage, Sumedha
    Warzywoda, Juliusz
    Abidi, Noureddine
    Gill, Harvinder Singh
    LANGMUIR, 2022, 38 (09) : 2763 - 2776
  • [25] Emulsifying Properties of Sunflower Phosphatidylcholine Enriched Fractions in Oil-in-water Emulsions.
    Guiotto, Estefania N.
    Diehl, Bernd W. K.
    Tomas, Mabel
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2020, 97 : 90 - 90
  • [26] Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin
    Mar Vall-llosera
    Flemming Jessen
    Pauline Henriet
    Rodolphe Marie
    Mastaneh Jahromi
    Jens J. Sloth
    Mohammad Amin Mohammadifar
    Heidi Olander Petersen
    Bo Munk Jørgensen
    Federico Casanova
    Food Biophysics, 2021, 16 : 139 - 151
  • [27] Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin
    Vall-llosera, Mar
    Jessen, Flemming
    Henriet, Pauline
    Marie, Rodolphe
    Jahromi, Mastaneh
    Sloth, Jens J.
    Mohammadifar, Mohammad Amin
    Petersen, Heidi Olander
    Jorgensen, Bo Munk
    Casanova, Federico
    FOOD BIOPHYSICS, 2021, 16 (01) : 139 - 151
  • [28] Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH
    Tian, Yan
    Zhang, Zhen
    Taha, Ahmed
    Chen, Yijie
    Hu, Hao
    Pan, Siyi
    FOOD HYDROCOLLOIDS, 2020, 109
  • [29] Dynamic dilational properties of oil-water interfacial films containing surface active fractions from crude oil
    Sun, TL
    Zhang, L
    Wang, YY
    Peng, B
    Zhao, S
    Li, MY
    Yu, JY
    JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 2003, 24 (05) : 699 - 707
  • [30] Interfacial rheological properties of pepsin-hydrolyzed lentil protein isolate at oil-water interfaces
    Chutinara, Chaya
    Sagis, Leonard M. C.
    Landman, Jasper
    FOOD HYDROCOLLOIDS, 2024, 155
12345