Fibrous whey protein mediated homogeneous and soft-textured emulsion gels for elderly: Enhancement of bioaccessibility for curcumin-Reference-Cited by-同舟云学术

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Fibrous whey protein mediated homogeneous and soft-textured emulsion gels for elderly: Enhancement of bioaccessibility for curcumin

Published:2024-03 Issue: Volume:437 Page:137850
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Zhiming,Deng Yuanyuan,Zhang Yan,Tang Xiaojun,Zhou Pengfei,Li Ping,Zhao Zhihao,Wang Zhangying,Liu Guang,Zhang Mingwei

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Biophysical insights into modulating lipid digestion in food emulsions;Acevedo-Fani;Progress in Lipid Research,2022

2. Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin;Alavi;Food Hydrocolloids,2018

3. The influence of gelation on the mechanism of phase separation of a biopolymer mixture;Anderson;Polymer,2001

4. Official methods of analysis of AOAC International;AOAC,2000

5. Curcumin as an anti-cancer agent: Review of the gap between basic and clinical applications;Bar-Sela;Current Medicinal Chemistry,2010

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1. Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions;Food Hydrocolloids;2025-02

2. Hydrogel foam with designed structural properties of egg white protein through building aggregates as potential dysphagia food;Food Hydrocolloids;2025-01

3. Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type;Food Chemistry;2024-11

4. Novel high internal phase emulsion gels stabilized solely by hemp protein isolate: Enhancement of cannabidiol chemical stability and bioaccessibility;International Journal of Biological Macromolecules;2024-11

5. Encapsulation of lycopene in Pickering emulsion stabilized by complexes of whey protein isolate fibrils and sodium alginate: Physicochemical property, structural characterization and in vitro digestion property;Food Research International;2024-09

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