Collaborative stabilizing effect of trehalose and myofibrillar protein on high internal phase emulsions: Improved freeze-thaw stability and 3D printability

Autor: Hong, Zehan, Kong, Yaqiu, Chen, Jieling, Guo, Ruotong, Huang, Qilin ^⁎

Publikováno v: In Food Chemistry 30 March 2025 469

Stabilizing effect of silver carp myofibrillar protein modified by high intensity ultrasound on high internal phase emulsions: Protein denaturation, interfacial adsorption and reconfiguration

Autor: Hong, Zehan, Kong, Yaqiu, Guo, Ruotong, Huang, Qilin

Publikováno v: In International Journal of Biological Macromolecules April 2024 265 Part 1

Glycation of whey protein isolate and emulsions prepared by conjugates

Autor: Hong, Zehan, Xiao, Nan, Li, Lu, Li, Yan, Xie, Xinan

Publikováno v: In Journal of Food Engineering March 2022 316

Comparison of emulsifying characteristics of different macromolecule emulsifiers and their effects on the physical properties of lycopene nanoemulsions

Autor: Hong Zehan, Xie Xinan, Wu Wanyi, Li Lu

Publikováno v: Journal of Dispersion Science and Technology. 41:618-627

A considerable research effort is focused on using biological macromolecules as emulsifiers to prepare nutraceuticals-loaded nanoemulsions. In this study, the emulsifying characteristics of three m...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::059bb5c2e28a5edc240c0612a6c62007
https://doi.org/10.1080/01932691.2019.1610421

Collaborative stabilizing effect of trehalose and myofibrillar protein on high internal phase emulsions: Improved freeze-thaw stability and 3D printability.

Autor: Hong Z; College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China., Kong Y; College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China., Chen J; College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China., Guo R; College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China., Huang Q; College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China. Electronic address: hql@mail.hzau.edu.cn.

Publikováno v: Food chemistry [Food Chem] 2024 Dec 19; Vol. 469, pp. 142564. Date of Electronic Publication: 2024 Dec 19.