Composite-structure oleogels constructed by glycerol monolaurate and whey protein isolate: Preparation, characterization and in vitro digestion-Reference-Cited by-同舟云学术

Composite-structure oleogels constructed by glycerol monolaurate and whey protein isolate: Preparation, characterization and in vitro digestion

Published:2024-10 Issue: Volume:455 Page:139959
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zheng Shijie,Li Yang,Jiang Qinbo,Farooq Shahzad,Li Jiawen,Cai Zhe,Li Peng,Zhang Hui,Zhang Xi

Publisher

Elsevier BV

Reference35 articles.

1. Effect of glyceryl Monoolein addition on the foaming properties and stability of whipped Oleogels;Andriotis;Gels,2022

2. Effect of heat treatment on protein quality of rapeseed protein isolate compared with non-heated rapeseed isolate, soy and whey protein isolates, and rice and pea protein concentrates;Bailey;Journal of the Science of Food and Agriculture,2023

3. Effect of the use of sweet potato or chayote tuber starch hydrogels on the physical properties of oleogel-in-hydrogel (bigels) systems;de Los Santos Trinidad;International Journal of Food Science & Technology,2023

4. Fabrication of curcumin-loaded oleogels using camellia oil bodies and gum arabic/chitosan coatings for controlled release applications;Farooq;International Journal of Biological Macromolecules,2023

5. Impact of interfacial layer number and Schiff base cross-linking on the microstructure, rheological properties and digestive lipolysis of plant-derived oil bodies-based oleogels;Farooq;Food Hydrocolloids,2023

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1. A Review of Whey Protein-Based Bioactive Delivery Systems: Design, Fabrication, and Application;Foods;2024-08-02