Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels-Reference-Cited by-同舟云学术

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Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels

Published:2021-10 Issue: Volume:30 Page:100233
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Li Peiyuan,Li Xiaofei,Nisar Tanzeela,Yang Xudong,Sun Jiaojiao,Yang Xi,Guo Yurgong

Funder

Agriculture Research System of China

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference43 articles.

1. Modelling of methylcellulose thermogelation as a function of polymer concentration and dissolution media properties;Alamprese;LWT - Food Science and Technology,2015

2. Characterization of sodium caseinate/Hydroxypropyl methylcellulose concentrated emulsions: Effect of mixing ratio, concentration and wax addition;Alizadeh;International Journal of Biological Macromolecules,2019

3. Competitive adsorption of proteins with methylcellulose and hydroxypropyl methylcellulose;Arboleya;Food Hydrocolloids,2005

4. Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales;Berg;Food Hydrocolloids,2009

5. Combining protein micro-phase separation and protein–polysaccharide segregative phase separation to produce gel structures;Çakır;Food Hydrocolloids,2011

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2. Modulating the 3D printability of vitamin D3-nanoemulsion-based dairy gels: Influence of emulsifier on gel structure, printing behaviour and vitamin D3 retention;Journal of Food Engineering;2024-07

3. Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage;Food Chemistry;2024-04

4. Rheological alteration in W/O emulsions using controlled aggregation and heteroaggregation of cellulose ethers with protein and polysaccharide in aqueous phases;Food Hydrocolloids;2024-01

5. Wheat bran arabinoxylan-soybean protein isolate emulsion-filled gels as a β-carotene delivery carrier: Effect of polysaccharide content on textural and rheological properties;International Journal of Biological Macromolecules;2023-12

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