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
  • [41] Adsorption kinetics and rheological properties of food proteins at air/water and oil/water interfaces
    Miller, R
    Kragel, J
    Wustneck, R
    Wilde, PJ
    Li, JB
    Fainerman, VB
    Loglio, G
    Neumann, AW
    NAHRUNG-FOOD, 1998, 42 (3-4): : 225 - 228
  • [42] Effects of pH-shifting treatments on oil-water interfacial properties of pea protein isolates: Identification and quantification of proteins at interfacial protein layer
    Shen, Qian
    Xiong, Ting
    Dai, Jun
    Chen, Xi
    Wang, Ling
    Li, Yan
    Li, Jing
    Li, Bin
    Chen, Yijie
    FOOD HYDROCOLLOIDS, 2022, 133
  • [43] The role of adsorption of a natural surfactant at oil-water interface in enhanced oil recovery: interfacial rheology, and structural, and emulsifying analyses
    Machale, Jinesh
    Majumder, Subrata Kumar
    Ghosh, Pallab
    Sen, Tushar Kanti
    Saeedi, Ali
    CHEMICAL ENGINEERING COMMUNICATIONS, 2023, 210 (12) : 2189 - 2203
  • [44] Improving the emulsifying properties and oil-water interfacial behaviors of chickpea protein isolates through Maillard reaction with citrus pectin
    Liu, Yibo
    Guo, Xiaobing
    Fan, Xuemei
    Yu, Xiyu
    Liu, Ting
    Zhang, Jian
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2024, 283
  • [45] Dynamic properties of CnTAB adsorption layers at the water/oil interface
    Mucic, N.
    Kovalchuk, N. M.
    Pradines, V.
    Javadi, A.
    Aksenenko, E. V.
    Kraegel, J.
    Miller, R.
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2014, 441 : 825 - 830
  • [46] Improvement of emulsifying properties of soy protein through selective hydrolysis: Interfacial shear rheology of adsorption layer
    Li, Weiwei
    Wang, Yaosong
    Zhao, Haibo
    He, Zhiyong
    Zeng, Maomao
    Qin, Fang
    Chen, Jie
    FOOD HYDROCOLLOIDS, 2016, 60 : 453 - 460
  • [47] Plastein reaction enhances the emulsifying and rheological properties of silver carp hydrolysates in oil-in-water emulsions
    Zhou, Yongjie
    Feng, Chunsong
    Hong, Hui
    Luo, Yongkang
    Chang, Sam K. C.
    Tan, Yuqing
    FOOD HYDROCOLLOIDS, 2024, 153
  • [48] Interfacial, Emulsifying, and Rheological Properties of an Additive of a Natural Surfactant and Polymer and Its Performance Assessment for Application in Enhanced Oil Recovery
    Machale, Jinesh
    Al-Bayati, Duraid
    Almobarak, Mohamed
    Ghasemi, Mohsen
    Saeedi, Ali
    Sen, Tushar Kanti
    Majumder, Subrata Kumar
    Ghosh, Pallab
    ENERGY & FUELS, 2021, 35 (06) : 4823 - 4834
  • [49] Impact of pH on the interaction between soy whey protein and gum arabic at oil-water interface: Structural, emulsifying, and rheological properties
    Cao, Jia
    Tong, Xiaohong
    Cheng, Jianjun
    Peng, Zeyu
    Yang, Sai
    Cao, Xinru
    Wang, Mengmeng
    Wu, Haibo
    Wang, Huan
    Jiang, Lianzhou
    FOOD HYDROCOLLOIDS, 2023, 139
  • [50] Effect of ethoxylated nonyl-phenols on interfacial rheological properties of oil/water systems
    Lakatos, I
    LakatosSzabo, J
    COLLOID AND POLYMER SCIENCE, 1997, 275 (05) : 493 - 501
12345