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https://doi.org/10.2139/ssrn.4668034
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Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/jsfa.9228openalex-extracted
Review on plant protein–polysaccharide complex coacervation, and the functionality and applicability of formed complexes
inferredcites →https://doi.org/10.1002/mabi.201300298openalex-extracted
More Than Meets the Eye in Bacterial Cellulose: Biosynthesis, Bioprocessing, and Applications in Advanced Fiber Composites
inferredcites →https://doi.org/10.1007/978-3-642-59116-7_6openalex-extracted
Foaming Properties of Proteins
inferredcites →https://doi.org/10.1007/s10311-020-00989-9openalex-extracted
Plant and bacterial nanocellulose: production, properties and applications in medicine, food, cosmetics, electronics and engineering. A review
inferredcites →https://doi.org/10.1007/s13197-020-04954-wopenalex-extracted
Concentration trend study on foaming properties for native soy protein isolate treated by ultrasound and heating
inferredcites →https://doi.org/10.1016/0001-8686(95)00280-4openalex-extracted
Foaming, foam films, antifoaming and defoaming
inferredcites →https://doi.org/10.1016/b978-0-12-804304-2.00007-xopenalex-extracted
Food-derived biopolymers for nutrient delivery
inferredcites →https://doi.org/10.1016/j.cocis.2009.11.001openalex-extracted
Food emulsions and foams: Stabilization by particles
inferredcites →https://doi.org/10.1016/j.cocis.2013.12.001openalex-extracted
Competing forces during cellulose dissolution: From solvents to mechanisms
inferredcites →https://doi.org/10.1016/j.cocis.2014.07.003openalex-extracted
Pickering stabilization of foams and emulsions with particles of biological origin
inferredcites →https://doi.org/10.1016/j.cocis.2017.04.001openalex-extracted
Behavior of nanocelluloses at interfaces
inferredcites →https://doi.org/10.1016/j.cocis.2020.101394openalex-extracted
Recent developments in food foams
inferredcites →https://doi.org/10.1016/j.colsurfb.2014.09.015openalex-extracted
Quantitative description of the parameters affecting the adsorption behaviour of globular proteins
inferredcites →https://doi.org/10.1016/j.foodchem.2021.130596openalex-extracted
Ovomucin may be the key protein involved in the early formation of egg-white thermal gel
inferredcites →https://doi.org/10.1016/j.foodchem.2022.132378openalex-extracted
Effects of guar gum or xanthan gum addition in conjunction with pasteurization on liquid egg white
inferredcites →https://doi.org/10.1016/j.foodchem.2022.132850openalex-extracted
Inhibiting effect of dry heat on the heat-induced aggregation of egg white protein
inferredcites →https://doi.org/10.1016/j.foodchem.2022.134353openalex-extracted
Recent development of egg protein fractions and individual proteins as encapsulant materials for delivery of bioactives
inferredcites →https://doi.org/10.1016/j.foodhyd.2005.03.014openalex-extracted
Factors determining the physical properties of protein foams
inferredcites →https://doi.org/10.1016/j.foodhyd.2009.05.001openalex-extracted
Impact of pH on the interactions between whey and egg white proteins as assessed by the foamability of their mixtures
inferredcites →https://doi.org/10.1016/j.foodhyd.2013.07.012openalex-extracted
Utilization of bacterial cellulose in food
inferredcites →https://doi.org/10.1016/j.foodhyd.2015.09.007openalex-extracted
Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications
inferredcites →https://doi.org/10.1016/j.foodhyd.2015.10.014openalex-extracted
Effect of bacterial cellulose addition on physical properties of WPI emulsions. Comparison with common thickeners
inferredcites →https://doi.org/10.1016/j.foodhyd.2016.07.017openalex-extracted
Understanding the stability mechanisms of lentil legumin-like protein and polysaccharide foams
inferredcites →https://doi.org/10.1016/j.foodhyd.2017.06.038openalex-extracted
Stabilisation of foams by agar gel particles
inferredcites →https://doi.org/10.1016/j.foodhyd.2018.11.060openalex-extracted
Influence of treatment-induced modification of egg white proteins on foaming properties
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.106279openalex-extracted
Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.106530openalex-extracted
Bacterial cellulose as a biodegradable food packaging material: A review
inferredcites →https://doi.org/10.1016/j.foodhyd.2021.107088openalex-extracted
Impact of saccharides on the foam properties of egg white: Correlation between rheological, interfacial properties and foam properties
inferredcites →https://doi.org/10.1016/j.foodhyd.2021.107352openalex-extracted
Adsorption kinetics of ovalbumin and lysozyme at the air-water interface and foam properties at neutral pH
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.107484openalex-extracted
Nanocellulose: Recent trends and applications in the food industry
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.107901openalex-extracted
How does dextran sulfate promote the egg white protein to form transparent hydrogel?the gelation mechanism and molecular force changes
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.108033openalex-extracted
Comprehensive identification and hydrophobic analysis of key proteins affecting foam capacity and stability during the evolution of egg white foam
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.108169openalex-extracted
Utilization of ovalbumin-propylene glycol alginate complex system for superior foam: The effect of pH-driven phase behavior
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.108183openalex-extracted
An overview of the functional properties of egg white proteins and their application in the food industry
inferredcites →https://doi.org/10.1016/j.foodres.2021.110563openalex-extracted
A review on recent advances of egg byproducts: Preparation, functional properties, biological activities and food applications
inferredcites →https://doi.org/10.1016/j.foostr.2022.100289openalex-extracted
Ultrasonic-assisted spray drying as a tool for improving the instant properties of egg white powder
inferredcites →https://doi.org/10.1016/j.ijbiomac.2022.08.056openalex-extracted
Bacterial cellulose: A promising biopolymer with interesting properties and applications
inferredcites →https://doi.org/10.1016/j.jfoodeng.2020.110076openalex-extracted
Changes in protein structure and physicochemical properties of egg white by super critical carbon dioxide treatment
inferredcites →https://doi.org/10.1016/j.jfoodeng.2022.111012openalex-extracted
Effect of modified egg white powder on the properties of angel cakes
inferredcites →https://doi.org/10.1016/j.mser.2021.100623openalex-extracted
Bacterial cellulose: A smart biomaterial with diverse applications
inferredcites →https://doi.org/10.1016/j.tifs.2021.02.027openalex-extracted
Application of Nanocellulose as particle stabilizer in food Pickering emulsion: Scope, Merits and challenges
inferredcites →https://doi.org/10.1016/s0021-9797(96)90598-6openalex-extracted
Determination of Interfacial Tension from the Profile of a Pendant Drop Using Computer-Aided Image Processing2. Experimental
inferredcites →https://doi.org/10.1021/acs.biomac.6b01641openalex-extracted
Stable Aqueous Foams from Cellulose Nanocrystals and Methyl Cellulose
inferredcites →https://doi.org/10.1021/acs.biomac.9b01037openalex-extracted
How Cellulose Nanofibrils Affect Bulk, Surface, and Foam Properties of Anionic Surfactant Solutions
inferredcites →https://doi.org/10.1021/acs.biomac.9b01384openalex-extracted
Designing Cellulose Nanofibrils for Stabilization of Fluid Interfaces
inferredcites →https://doi.org/10.1021/acs.langmuir.8b01288openalex-extracted
Adsorption and Assembly of Cellulosic and Lignin Colloids at Oil/Water Interfaces
inferredcites →https://doi.org/10.1021/bm201599jopenalex-extracted
Modulation of Cellulose Nanocrystals Amphiphilic Properties to Stabilize Oil/Water Interface
inferredcites →https://doi.org/10.1021/bm5017173openalex-extracted
Mechanisms Behind the Stabilizing Action of Cellulose Nanofibrils in Wet-Stable Cellulose Foams
inferredcites →https://doi.org/10.1021/la048647aopenalex-extracted
Foam Superstabilization by Polymer Microrods
inferredcites →https://doi.org/10.1021/la402729gopenalex-extracted
pH Effects on the Molecular Structure of β-Lactoglobulin Modified Air–Water Interfaces and Its Impact on Foam Rheology
inferredcites →https://doi.org/10.1038/s41586-020-03167-7openalex-extracted
Developing fibrillated cellulose as a sustainable technological material
inferredcites →https://doi.org/10.1039/b710060bopenalex-extracted
On the kinetics of nanoparticle self-assembly at liquid/liquid interfaces
inferredcites →https://doi.org/10.1111/ijfs.15390openalex-extracted
Soy protein isolate: an overview on foaming properties and air–liquid interface
inferredcites →https://doi.org/10.1146/annurev-food-030216-030009openalex-extracted
Role of Proteins on Formation, Drainage, and Stability of Liquid Food Foams
inferredcites →https://doi.org/10.3382/ps.2013-03391openalex-extracted
Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review
inferredcites →https://doi.org/10.3389/fsufs.2019.00007openalex-extracted
Bacterial Cellulose as a Raw Material for Food and Food Packaging Applications
inferredcites →https://doi.org/10.4172/2155-9821.1000150openalex-extracted
Bacterial Cellulose Production and its Industrial Applications
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