Encapsulation of lactic acid bacteria in W/O/W emulsions stabilized by mucilage:pectin complexes-Reference-Cited by-同舟云学术

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Encapsulation of lactic acid bacteria in W/O/W emulsions stabilized by mucilage:pectin complexes

Published:2024-03 Issue: Volume:180 Page:114076
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

La Cava Enzo,Di Clemente Natalia A.,Gerbino Esteban,Sgroppo Sonia,Gomez-Zavaglia Andrea^ORCID

Funder

ANPCyT

Publisher

Elsevier BV

Reference70 articles.

1. Opuntia (Cactaceae) plant compounds, biological activities and prospects – A comprehensive review;Aruwa;Food Research International,2018

2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

3. Innovation and trends in probiotic microencapsulation by emulsification techniques;Camelo-Silva;Food Engineering Reviews,2022

4. Evaluation of oxalates and calcium in nopal pads (Opuntia ficus-indica var. redonda) at different maturity stages;Contreras-Padilla;Journal of Food Composition and Analysis,2011

Cited by 2 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. Recent Progress, Application, and Quality Evaluation of Plant-Based Double Emulsions in Low-Fat Foods;Food and Bioprocess Technology;2024-08-21

2. Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications;Exploration of Foods and Foodomics;2024-07-30

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