Physicochemical properties and in vitro digestion behavior of emulsion gels stabilized by rice bran protein aggregates: Effects of heating time and induction methods-Reference-Cited by-同舟云学术

Physicochemical properties and in vitro digestion behavior of emulsion gels stabilized by rice bran protein aggregates: Effects of heating time and induction methods

Published:2023-08 Issue: Volume:170 Page:112976
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Luo Yongxue,Wang Kexin,Pan Rui,Li Ting^ORCID,Sun Qingjie,Pu Chuanfen,Tang Wenting

Funder

Natural Science Foundation of Shandong Province

Qingdao Agricultural University

Key Technology Research and Development Program of Shandong

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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2. The composition, extraction, functionality and applications of rice proteins: A review;Amagliani;Trends in Food Science & Technology,2017

3. Design principles of food gels;Cao;Nature Food,2020

4. Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets;Dickinson;Food Hydrocolloids,2012

5. An overview on preparation of emulsion-filled gels and emulsion particulate gels;Farjami;Trends in Food Science & Technology,2019

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