Utilization of chickpea protein isolate and Persian gum for microencapsulation of licorice root extract towards its incorporation into functional foods-Reference-Cited by-同舟云学术

Utilization of chickpea protein isolate and Persian gum for microencapsulation of licorice root extract towards its incorporation into functional foods

Published:2021-11 Issue: Volume:362 Page:130040
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sarabi-Aghdam Vahideh,Mousavi Mohammad,Hamishehkar Hamed,Kiani Hossein,Emam-Djomeh Zahra,Mirarab Razi Saeed,Rashidinejad Ali

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Stabilization of milk–orange juice mixture using Persian gum: Efficiency and mechanism;Abbasi;Food Bioscience,2013

2. Liposome: Classification, preparation, and applications;Akbarzadeh;Nanoscale Research Letters,2013

3. AOAC. (2005). Official methods of analysis of the association of official analytical chemists. In): Washington DC.

4. Use of chickpea protein for encapsulation of folate to enhance nutritional potency and stability;Ariyarathna;Food and Bioproducts Processing,2015

5. Review of pharmacological effects of Glycyrrhiza sp. and its bioactive compounds;Asl;Phytotherapy research : PTR,2008

Cited by 26 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. Polymer-based encapsulation in food products: a comprehensive review of applications and advancements;Journal of Future Foods;2025-03

2. A comprehensive review on natural sweeteners: impact on sensory properties, food structure, and new frontiers for their application;Critical Reviews in Food Science and Nutrition;2024-08-17

3. New perspective on protein-based microcapsules as delivery vehicles for sensitive substances: A review;International Journal of Biological Macromolecules;2024-06

4. Potential Uses of Polysaccharides from Plant Exudates for Treating Gastrointestinal Diseases;Revista Brasileira de Farmacognosia;2024-04-05

5. Correlation among molecular structure, air/water interfacial behavior and foam properties of naringin-treated chickpea protein isolates;Food Hydrocolloids;2024-02