Designation and characterization of cold-set egg white protein/dextran sulfate hydrogel for curcumin entrapment-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Designation and characterization of cold-set egg white protein/dextran sulfate hydrogel for curcumin entrapment

Published:2023-09 Issue: Volume:419 Page:136038
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Jingbo,Chai Jiale,Yuan Yixin,Wu Xinling,Gong Lingling,Yu Peixin,Liu Pengyu,Zhang Ting,Shang Xiaomin

Funder

National Natural Science Foundation of China

Jilin Scientific and Technological Development Program

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Fabrication and characterization of acid-induced gels from thermally-aggregated egg white protein formed at alkaline condition;Alavi;Food Hydrocolloids,2020

2. Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins;Alavi;International Journal of Biological Macromolecules,2020

3. Radical cross-linked whey protein aggregates as building blocks of non-heated cold-set gels;Alavi;Food Hydrocolloids,2018

4. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

5. Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels;Alting;Food Hydrocolloids,2003

Cited by 4 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. Preparation of bovine serum albumin-arabinoxylan cold-set gels by glucono-δ-lactone and salt ions double induction;International Journal of Biological Macromolecules;2024-10

2. Recent research advances in delivery systems based on the assembly of egg white proteins: Structure design and applications in the food industry;Food Hydrocolloids;2024-08

3. Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery;Foods;2024-06-11

4. Improvement of delivery properties of soybean 7S protein by high-pressure homogenization: In the case of curcumin;International Journal of Biological Macromolecules;2023-10

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