Construction of hemp seed protein isolate-phosphatidylcholine stablized oleogel-in-water gel system and its effect on structural properties and oxidation stability-Reference-Cited by-同舟云学术

Construction of hemp seed protein isolate-phosphatidylcholine stablized oleogel-in-water gel system and its effect on structural properties and oxidation stability

Published:2023-03 Issue: Volume:404 Page:134520
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Tong,Li Na,Zhang Wang,Guo Yanfei,Yu Dianyu,Cheng Jinju,Wang Liqi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Peroxide value;Aocs,1998

2. Tailoring Properties of Mixed-Component Oleogels: Wax and Monoglyceride Interactions Towards Flaxseed Oil Structuring;Barroso;Gels,2020

3. Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum;Brito-Oliveira;Food Research International,2017

4. Hempseed as a nutritional resource: An overview;Callaway;Euphytica,2004

5. Study of monoglycerides enriched with unsaturated fatty acids at sn-2 position as oleogelators for oleogel preparation;Chen;Food Chemistry,2021

Cited by 6 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. Structural Characterization and Application of Crosslinked Soybean Protein Isolate-Based Oleogel Containing κ-Carrageenan: A Promising Approach for Surimi Product Development;2024-09-02

2. Pea starch-based oleogels based on capillary water crosslinking: Physicochemical properties and 3D printing performance;Food Hydrocolloids;2024-09

3. Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source;Gels;2024-06-12

4. Microencapsulation improves the effects of octacosanol to ameliorate alcoholic liver injury;Food Bioengineering;2024-06

5. Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis;Food Hydrocolloids;2024-04