Influence of rice protein hydrolysate on lipid oxidation stability and physico-chemical properties of linseed oil microparticles obtained through spray-drying-Reference-Cited by-同舟云学术

Influence of rice protein hydrolysate on lipid oxidation stability and physico-chemical properties of linseed oil microparticles obtained through spray-drying

Published:2021-03 Issue: Volume:139 Page:110510
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Gomes Matheus Henrique Gouveia,Kurozawa Louise Emy

Funder

CAPES

CNPq

FAPESP

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

1. Enzymic hydrolysis of food proteins;Adler-Nissen,1986

2. The composition, extraction, functionality and applications of rice proteins: A review;Amagliani;Trends in Food Science and Technology,2017

3. Official methods of analysis;AOAC,1997

4. Maltodextrin molecular weight distribution influence on the glass transition temperature and viscosity in aqueous solutions;Avaltroni;Carbohydrate Polymers,2004

5. Oxidative stability and sensory evaluation of microencapsulated flaxseed oil;Barroso;Journal of Microencapsulation,2014

Cited by 17 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. Rice protein hydrolysates as natural emulsifiers for an effective microencapsulation of orange essential oil by spray drying;Drying Technology;2024-08-10

2. Evaluation of the environmental performance of the production of polyphenol-rich fruit powders: A case study on acerola;Journal of Food Engineering;2024-07

3. Compositional aspect and mechanism of surface formation of spray-dried microparticles with surface-active rice protein hydrolysates;Journal of Food Engineering;2024-06

4. Spray dried insect protein-polyphenol particles deliver health-relevant value-added food ingredients;Future Foods;2024-06

5. Microencapsulation of linseed oil in multilayer emulsions stabilized by carob protein hydrolysate and pectin;Food Hydrocolloids;2024-05