Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers-Reference-Cited by-同舟云学术

Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers

Published:2022-06-25 Issue:4 Volume:17 Page:635-649
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Salahi Mohammad Reza,Razavi Seyed Mohammad Ali^ORCID,Mohebbi Mohebbat

Funder

Ferdowsi University of Mashhad

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

https://link.springer.com/content/pdf/10.1007/s11483-022-09751-w.pdf

Reference79 articles.

1. T. Farjami, A. Madadlou, Trends Food Sci Technol 86, 85–94 (2019). https://doi.org/10.1016/j.tifs.2019.02.043

2. O. Torres, B. Murray, A. Sarkar, Trends Food Sci Technol. 55, 98–108 (2016). https://doi.org/10.1016/j.tifs.2016.07.006

3. L. Mao, Y. Lu, M. Cui, S. Miao, Y. Gao, Crit. Rev. Food Sci. Nutr. 60(10), 1651–1666 (2020). https://doi.org/10.1080/10408398.2019.1587737

4. A. Maltais, G.E. Remondetto, M. Subirade, Food Hydrocoll. 24(5), 518–524 (2010). https://doi.org/10.1016/j.foodhyd.2009.11.016

5. H.H. Chen, L. Mao, Z. Hou, F. Yuan, Y. Gao, Food Hydrocoll. 99, 105372 (2020). https://doi.org/10.1016/j.foodhyd.2019.105372

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Designation and characterization of cold-set whey protein isolate-low acyl gellan gum emulsion-filled gel for enhancing limonene flavor perception: A study on structure, breakdown characteristics, and sensory perception in the human mouth;Journal of Food Engineering;2024-12

2. Analyzing the effects of aroma and texture interactions on oral processing behavior and dynamic sensory perception: A case study on cold-set emulsion-filled gels containing limonene and menthol;Food Hydrocolloids;2024-09

3. Development of Oleogel-in-Water High Internal Phase Emulsions with Improved Physicochemical Stability and Their Application in Mayonnaise;Foods;2024-08-29

4. Tailoring 3D-printed high internal phase emulsion-rice starch gels: Role of amylose in rheology and bioactive stability;Carbohydrate Polymers;2024-05

5. Impact of κ-Carrageenan on the Cold-Set Pea Protein Isolate Emulsion-Filled Gels: Mechanical Property, Microstructure, and In Vitro Digestive Behavior;Foods;2024-02-02