Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets-Reference-Cited by-同舟云学术

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Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets

Published:2020-01 Issue: Volume:118 Page:108809
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Benitez Lucas O.,Castagnini Juan M.^ORCID,Añón M. Cristina,Salgado Pablo R.

Funder

Ministerio de Ciencia, Tecnología e Innovación Productiva

Consejo Nacional de Investigaciones Científicas y Técnicas

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Flow-induced coalescence in protein-stabilized highly concentrated emulsions: Role of shear-resisting connections between the droplets;van Aken;Langmuir,2002

2. Soybean carbohydrate as fermentation feedstock for production of biofuels and value-added chemicals;Al-Loman;Process Biochemistry,2016

3. Fabrication and characterization of rice bran oil-in-water Pickering emulsion stabilized by cellulose nanocrystals;Angkuratipakorn;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2017

4. Official methods of analysis of the association of official analytical chemists;AOAC,2002

5. National consensus on the ketogenic diet;Armeno;Revista de Neurologia,2014

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1. Cardamom Pickering emulsions stabilized by cellulose nanostructures as disinfection agents against bacteria and SARS-CoV-2;Journal of Molecular Liquids;2024-11

2. Encapsulation of β-carotene in Pickering emulsions stabilized by self-aggregated chitosan nanoparticles: Factors affecting β-carotene stability;International Journal of Biological Macromolecules;2024-10

3. Rice bran oil-in-water optimized emulsions for the development of plant-based foods and beverages;Exploration of Foods and Foodomics;2024-02-27

4. Emulsion stabilising capacity of sunflower meal depending on fraction protein content and particle size;International Journal of Food Science & Technology;2023-11-15

5. The growing popularity of low-carb cereal-based products: the lay of the land;European Food Research and Technology;2023-11-13

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