Composite gels structured by a gelatin protein matrix filled with oil bodies-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Composite gels structured by a gelatin protein matrix filled with oil bodies

Published:2017-10 Issue: Volume:14 Page:46-51
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Kirimlidou Miro,Matsakidou Anthia,Scholten Elke,Nikiforidis Constantinos V.,Kiosseoglou Vassilios

Funder

Greek Government

European Social Fund

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference35 articles.

1. Official methods of analysis;Association of Official Analytical Chemists (AOAC),1992

2. Development of a protocol to solidify native and artificial oil bodies for long-term storage at room temperature;Chang;Journal of the Science of Food and Agriculture,2013

3. Viscoelastic properties of heat-set whey protein emulsion gels;Chen;Journal of Texture Studies,1998

4. Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans;Chen;Food Chemistry,2012

5. The interactions between oil droplets and gel matrix affect the lubrication properties of sheared emulsion-filled gels;Chojnicka;Food Hydrocolloids,2009

Cited by 19 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. Oleosome interfacial engineering to enhance their functionality in foods;Current Research in Food Science;2024

2. Enhancing Rheological and Textural Properties of Gelatin-Based Composite Gels through Incorporation of Sesame Seed Oleosome-Protein Fillers;Gels;2023-09-23

3. Construction of different properties single and double cross-linked binary emulsion filled gels based on rice bran oil body emulsion;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2023-05

4. The effect of vegetable oil pre‐emulsified with whey protein and pectin on physicochemical properties and microstructure of low‐fat yogurt;Journal of Food Science;2023-04-24

5. Structure, rheology, and functionality of emulsion-filled gels: Effect of various oil body concentrations and interfacial compositions;Food Chemistry: X;2022-12

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3