Effect of high coacervation temperature on the physicochemical properties of resultant microcapsules through induction of Maillard reaction between soybean protein isolate and chitosan-Reference-Cited by-同舟云学术

Effect of high coacervation temperature on the physicochemical properties of resultant microcapsules through induction of Maillard reaction between soybean protein isolate and chitosan

Published:2018-10 Issue: Volume:234 Page:91-97
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Du Yan-Li,Huang Guo-Qing,Wang Hai-Ou,Xiao Jun-Xia

Funder

National Natural Science Foundation of China

Shandong Provincial Natural Science Foundation

Agricultural Science & Technology Innovation Project of Shandong Academy of Agricultural Sciences

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Thermodynamic characterization of acacia gum-beta-lactoglobulin complex coacervation;Aberkane;Langmuir,2010

2. Nano- and micro-structured assemblies for encapsulation of food ingredients;Augustin;Chem. Soc. Rev.,2009

3. Comparisons of emulsifying properties of Maillard reaction products conjugated by green, red seaweeds and various commercial proteins;Chiu;Food Hydrocolloids,2009

4. Sugar cross-linked gelatin for controlled release: microspheres and disks;Cortesi;Biomaterials,1998

5. Micromechanical origin of angle of repose in granular materials;Dai;Granul. Matter,2017

Cited by 43 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. Effect of glycosylation modification on structure and properties of soy protein isolate: A review;Journal of Food Science;2024-07-02

2. Advances in protein-based microcapsules and their applications: A review;International Journal of Biological Macromolecules;2024-04

3. Biopolymer-based Drug Delivery Systems: Synthesis Strategies, Functionalization, and Applications;Smart Nanomaterials for Infectious Diseases;2024-03-25

4. Nanocomplex of (−)-epigallocatechin-3-gallate and glycated ovalbumin based on natural deep eutectic solvents: Binding analysis and functional improvement;LWT;2024-03

5. Modification of plant and algal proteins through the Maillard reaction and complex coacervation: mechanisms, characteristics, and applications in encapsulating oxygen-sensitive oils;Sustainable Food Technology;2024