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-Reference-Cited by-同舟云学术

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

Published:2024-09 Issue: Volume:191 Page:114675
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhu Qiaomei,Qiu Yihua,Zhang Lujia,Lu Wenjing,Pan Yijun,Liu Xuanbo,Li Zhenjing,Yang Hua

Funder

China Postdoctoral Science Foundation

Tianjin University of Science and Technology

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference50 articles.

1. In vitro digesiton of β-lactoglobulin fibrils formed by heat treatment at low pH;Bateman;Journal of Agricultural and Food Chemistry,2010

2. Re-formation of fibrils from hydrolysates of β-lactoglobulin fibrils during in vitro gastric digestion;Bateman;Journal of Agricultural and Food Chemistry,2011

3. Pickering emulsions for food applications: Background, trends, and challenges;Berton-Carabin;Annual Review of Food Science and Technology,2015

4. Heat-induced whey protein isolate fibrils: Conversion, hydrolysis, and disulphide bond formation;Bolder;International Dairy Journal,2007

5. Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications;Cao;Advances in Colloid and Interface Science,2019

Cited by 1 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. Smart Alginate Nanomaterials: Revolutionizing Food Across Delivery, Preservation, Packaging, Safety, and Waste Upcycling;Carbohydrate Polymer Technologies and Applications;2024-09