Food proteins: a review on their emulsifying properties using a structure-function approach.

By Ricky S. H. Lam, M. Nickerson. Food Chemistry, 2013

799 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/368713f3543157e05c1117ba7090aaff3c6af447

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. S. Jafari
2. Siqi Huan
3. Long Bai
4. J. Gu
5. D. McClements
6. E. Dickinson
7. Jiajia Rao
8. U. Klinkesorn

In Materials Chemistry

1. S. Jafari
2. D. McClements
3. U. Klinkesorn

Citations in the corpus

• Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides (2016, background): “…oil droplets are also highly sensitive to temperature because irreversible thermal denaturation of the adsorbed proteins increases the surface hydrophobicity of the droplets, thereby increasing the hydrophobic attraction between them (Kim, Decker, & McClements, 2002; Lam & Nickerson, 2013).”
• Improving emulsion formation, stability and performance using mixed emulsifiers: A review. (2017, background): “groups on their surfaces, such as whey proteins, caseins, egg proteins, soy proteins, gelatin, meat proteins, and pea proteins [22, 23].”