Flexible control of bigel microstructure for enhanced stability and flavor release during oral consumption-Reference-Cited by-同舟云学术

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Flexible control of bigel microstructure for enhanced stability and flavor release during oral consumption

Published:2023-12 Issue: Volume:174 Page:113606
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Tian Wenni,Huang Yushu,Song Zengliu,Abdullah ,Yu Yuanshan,Liu Jia^ORCID,Cao Yong,Xiao Jie^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age;Aguayo-Mendoza;Food Research International,2020

2. Regulation effects of beeswax in the intermediate oil phase on the stability, oral sensation and flavor release properties of pickering double emulsions;Chen;Foods,2022

3. Effects of gelation on the stability, tribological properties and time-delayed release profile of double emulsions;Chen;Food Hydrocolloids,2022

4. The interaction of pectin with wheat starch and its influence on gelatinization and rheology;Chen;Food Hydrocolloids,2023

5. Effects and mechanism of antifreeze peptides from silver carp scales on the freeze-thaw stability of frozen surimi;Chen;Food Chemistry,2022

Cited by 4 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. Bigels as emerging biphasic systems: Properties, applications, and prospects in the food industry;Food Hydrocolloids;2024-09

2. Novel Pickering bigels stabilized by whey protein microgels: Interfacial properties, oral sensation and gastrointestinal digestive profiles;Food Research International;2024-07

3. Effect of the gelling mechanism on the physical properties of bigels based on whey protein isolate;Food Research International;2024-01

4. Hydrogel delivery systems of functional substances for precision nutrition;Advances in Food and Nutrition Research;2024

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