Whey protein isolate/flavor cinnamaldehyde conjugates prepared by different methods and the stabilization effects on β-carotene-loaded emulsions-Reference-Cited by-同舟云学术

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Whey protein isolate/flavor cinnamaldehyde conjugates prepared by different methods and the stabilization effects on β-carotene-loaded emulsions

Published:2022-11 Issue: Volume:169 Page:114007
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhao Runan,Hu Junjie,Yan Tianyi,Guo Haocheng,Deng Yong,Li Yan,Yang Zhengcang,Fang Haitian,Wang Wenjun,Liu Donghong

Funder

Key Research and Development Program of Ningxia

Science and Technology Department of Ningxia

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Combination of microwave heating and transglutaminase cross-linking enhances the stability of limonene emulsion carried by whey protein isolate;Bilawal;Food Bioscience,2022

2. Enhancement of physicochemical properties of whey protein-stabilized nanoemulsions by interfacial cross-linking using cinnamaldehyde;Chen;Food Hydrocolloids,2018

3. Time effect on structural and functional properties of whey protein isolate-gum acacia conjugates prepared via Maillard reaction;Chen;Journal of the Science of Food and Agriculture,2019

4. In situ interfacial conjugation of chitosan with cinnamaldehyde during homogenization improves the formation and stability of chitosan-stabilized emulsions;Chen;Langmuir,2017

5. Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of beta-carotene emulsions;Chen;Food Chemistry,2022

Cited by 4 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. Co-encapsulation of hydrophilic and hydrophobic bioactives stabilized in nanostarch-assisted emulsion for inner core gel of coaxial 3D printing;Carbohydrate Polymers;2024-11

2. Beta-carotene retention, physical, phytochemical and storage characteristics of value added snacks from pigeon pea and yellow-fleshed cassava;Food and Humanity;2024-05

3. Improved encapsulation effect and structural properties of whey protein isolate by dielectric barrier discharge cold plasma;International Journal of Biological Macromolecules;2024-02

4. Effect of Maillard conjugates of peptides and polydextrose on Antarctic krill oil emulsion stability and digestibility;LWT;2023-04

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