Advanced search
Publication Cover
International Journal of Food Properties Volume 19, 2016 - Issue 3
Submit an article Journal homepage
2,424
Views
15
CrossRef citations to date
0
Altmetric
Original Articles

Emulsifying Properties of Food Proteins Conjugated with Glucose or Lactose by Two Methods (Spray-Drying Or Freeze-Drying)

Sonia Hernández-GarcíaFood Science Lab, Tecnológico de Estudios Superiores de Ecatepec, Estado de México, MéxicoView further author information
,
Juan Alfredo Salazar-MontoyaBiotechnology and Bioengineering Department, Centro de Investigación y de Estudios Avanzados (CINVESTAV-IPN), México City, MéxicoView further author information
&
Alfonso TotosausFood Science Lab, Tecnológico de Estudios Superiores de Ecatepec, Estado de México, MéxicoCorrespondence[email protected]
View further author information
Pages 526-536 | Received 14 Jan 2015, Accepted 20 Mar 2015, Published online: 02 Dec 2015

Citations (15)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (2)

R. X. Niu, J. Y. He, B. Long, D. Q. Wang, H. Song, C. Wang & G. M. Qu. (2018) Adsorption, wetting, foaming, and emulsification properties of mixtures of nonylphenol dodecyl sulfonate based on linear alpha-olefin and heavy alkyl benzene sulfonate. Journal of Dispersion Science and Technology 39:8, pages 1108-1114.
Read now
Miao Fu & Xin-Huai Zhao. (2016) Structure and Property Changes of Transglutaminase-Induced Modification of Sodium Caseinate in the Presence of Oligochitosan of 5 kDa. International Journal of Food Properties 19:11, pages 2596-2607.
Read now

Articles from other publishers (13)

Sedighe Tavasoli, Yahya Maghsoudlou, Hoda Shahiri Tabarestani & Seid Mahdi Jafari. (2023) Changes in emulsifying properties of caseinate–Soy soluble polysaccharides conjugates by ultrasonication. Ultrasonics Sonochemistry 101, pages 106703.
Crossref
Shima Saffarionpour. (2023) Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods. Food and Bioprocess Technology.
Crossref
Lili Liu, Jingfang Guo, Zhe Wang, Xu Duan, Xiaodan Zhang, Ying Yu, Kenan Su, Yuting Lu & Tong Wu. (2023) Effect of interaction between catechin and glycated porcine hemoglobin on its antioxidant functional and structural properties. LWT 182, pages 114868.
Crossref
Marina Eichhorn, Hanna Kastner, Jenny Weissbrodt & Stephan Drusch. (2023) Impact of process conditions and type of protein on conjugate formation with pectin by vacuum drying. Food Hydrocolloids 139, pages 108517.
Crossref
Furong Hou, Shuhui Yang, Xiaobin Ma, Zhiqing Gong, Yansheng Wang & Wenliang Wang. (2022) Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by Tremella fuciformis Polysaccharides. Foods 11:19, pages 3020.
Crossref
Sedighe Tavasoli, Yahya Maghsoudlou, Seid Mahdi Jafari & Hoda Shahiri Tabarestani. (2022) Improving the emulsifying properties of sodium caseinate through conjugation with soybean soluble polysaccharides. Food Chemistry 377, pages 131987.
Crossref
Paula A. Loyeau, Maria J. Spotti, Gabriel Vinderola & Carlos R. Carrara. (2021) Encapsulation of potential probiotic and canola oil through emulsification and ionotropic gelation, using protein/polysaccharides Maillard conjugates as emulsifiers. LWT 150, pages 111980.
Crossref
Muhammad Wajid Ullah, Mazhar Ul-Islam, Taous Khan & Joong Kon Park. 2021. Handbook of Hydrocolloids. Handbook of Hydrocolloids 975 1015 .
Mohamed H Abd El‐Salam & Safinaz El‐Shibiny. (2019) Preparation and potential applications of casein–polysaccharide conjugates: a review. Journal of the Science of Food and Agriculture 100:5, pages 1852-1859.
Crossref
Lili Liu, Xiaoning Dai, Huaibin Kang, Yunfeng Xu & Weiming Hao. (2020) Structural and functional properties of hydrolyzed/glycosylated ovalbumin under spray drying and microwave freeze drying. Food Science and Human Wellness 9:1, pages 80-87.
Crossref
Ali Sedaghat Doost, Maryam Nikbakht Nasrabadi, Jianfeng Wu, Qurrotul A'yun & Paul Van der Meeren. (2019) Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques. Trends in Food Science & Technology 91, pages 1-11.
Crossref
Negar Gharbi & Mohsen Labbafi. (2019) Influence of treatment-induced modification of egg white proteins on foaming properties. Food Hydrocolloids 90, pages 72-81.
Crossref
Jian Zhang, Ya-Kun Zhang, Yong Liu & Jun-Hui Wang. (2019) Emulsifying Properties of Tremella Fuciformis : A Novel Promising Food Emulsifier . International Journal of Food Engineering 15:3-4.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.