Zein based oil-in-glycerol emulgels enriched with β-carotene as margarine alternatives-Reference-Cited by-同舟云学术

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Zein based oil-in-glycerol emulgels enriched with β-carotene as margarine alternatives

Published:2016-11 Issue: Volume:211 Page:836-844
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Xiao-Wei,Fu Shi-Yao,Hou Jun-Jie,Guo Jian,Wang Jin-Mei,Yang Xiao-Quan

Funder

Chinese National Natural Science Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Glycerol effects on the formation and rheology of cubic phase and related gel emulsion;Alam;Journal of Colloid & Interface Science,2009

2. Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake;Campbell;Food Chemistry,2016

3. Modulation of thermal stability and heat-induced gelation of β-lactoglobulin by high glycerol and sorbitol levels;Chanasattru;Food Chemistry,2007

4. Controlled volatile release of structured emulsions based on phytosterols crystallization;Chen;Food Hydrocolloids,2016

5. Thermal and UV stability of β-carotene dissolved in peppermint oil microemulsified by sunflower lecithin and tween 20 blend;Chen;Food Chemistry,2015

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1. Can natural pigments in different emulgel phases stabilize each other against UV radiation? Anthocyanin and β-carotene co-loaded in an emulgel based on soy protein isolate-gellan gum conjugates;Food Chemistry: X;2024-10

2. Facile formation of capillary whey protein oleogels with tunable mechanical and aesthetic properties and their applications as margarine alternatives;Food Hydrocolloids;2024-09

3. Emulsion gels prepared from Longzhua mushroom polysaccharides with self-gelling properties as β-carotene carriers: Stability and in vitro digestibility of β-carotene;International Journal of Biological Macromolecules;2024-09

4. Stability and gastrointestinal digestion behaviour of theaflavins encapsulated in W/O Pickering emulsions;LWT;2024-09

5. Different interfaces for stabilizing liquid–liquid, liquid–gel and gel–gel emulsions: Design, comparison, and challenges;Food Research International;2024-07

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