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Original Articles

Properties and functions of stabilizing agents in food emulsions

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Pages 285-315 | Published online: 29 Sep 2009

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J. Leman, J. E. Kinsella & Arun Kilara. (1989) Surface activity, film formation, and emulsifying properties of milk proteins. Critical Reviews in Food Science and Nutrition 28:2, pages 115-138.
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Fuchao Zhan, Yijie Chen, Jiangnan Hu, Mahmoud Youssef, Ali Korin, Jing Li & Bin Li. (2020) Combining surface dilatational rheology and quantitative proteomics as a tool for understanding microstructures of air/water interfaces stabilized by sodium caseinate/tannic acid complex. Food Hydrocolloids 102, pages 105627.
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Mo Li, Xin Wen, Yu Peng, Yuxiao Wang, Kunli Wang & Yuanying Ni. (2018) Functional properties of protein isolates from bell pepper (Capsicum annuum L. var. annuum) seeds. LWT 97, pages 802-810.
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Murekatete Nicole, Zhang Caimeng, Hategekimana Joseph, Karangwa Eric & Hua Yufei. (2016) Soybean Oil Volume Fraction Effects on the Rheology Characteristics and Gelation Behavior of Glucono-δ-Lactone and Calcium Sulfate-Induced Tofu Gels. Journal of Texture Studies 47:2, pages 112-130.
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Ahmed M. Al-Hadi, Vaiyapuri Subbarayan Periasamy, Jegan Athinarayanan & Ali A. Alshatwi. (2016) The presence of carbon nanostructures in bakery products induces metabolic stress in human mesenchymal stem cells through CYP1A and p53 gene expression. Environmental Toxicology and Pharmacology 41, pages 103-112.
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