Microencapsulation of flaxseed oil in pea protein-gum arabic complex coacervates delays lipid digestion in liquid yoghurt-Reference-Cited by-同舟云学术

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Microencapsulation of flaxseed oil in pea protein-gum arabic complex coacervates delays lipid digestion in liquid yoghurt

Published:2024-07 Issue: Volume:187 Page:114307
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Comunian Talita A.^ORCID,Freitas Daniela^ORCID,Drouin Gaetan^ORCID,Maudhuit Audrey,Roelens Guillaume,Poncelet Denis,Drusch Stephan^ORCID,Brodkorb André^ORCID

Funder

Horizon 2020

Horizon 2020 European Innovation Council Fast Track to Innovation

Science Foundation Ireland

H2020 Marie Skłodowska-Curie Actions

TEAGASC

Department of Agriculture, Food and the Marine, Ireland

Publisher

Elsevier BV

Reference36 articles.

1. Complex coacervation of pea protein and pectin: Effect of degree and pattern of free carboxyl groups on biopolymer interaction;Archut;Food Hydrocolloids,2022

2. Interaction of sugar beet pectin and pea protein: Impact of neutral sugar side chains and acetyl groups;Archut;Food Hydrocolloids,2023

3. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocol,2019

4. Potential use of plant proteins in the microencapsulation of lipophilic materials in foods;Can Karaca;Trends in Food Science & Technology,2015

5. Electrostatic spray drying: A new alternative for drying of complex coacervates;Comunian;Food Research International,2024

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