Preparation and structural characteristics of composite alginate/casein emulsion gels: A microscopy and rheology study-Reference-Cited by-同舟云学术

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Preparation and structural characteristics of composite alginate/casein emulsion gels: A microscopy and rheology study

Published:2021-09 Issue: Volume:118 Page:106792
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Peiyuan,Guo Chuo,Li Xiaofei,Yuan Kai,Yang Xudong,Guo Yurong,Yang Xi

Funder

Agriculture Research System of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference33 articles.

1. Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 1. Rheological and microstructural characterization;Anvari;International Dairy Journal,2018

2. Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 2. Large amplitude oscillatory shear behavior;Anvari;International Dairy Journal,2019

3. Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E;Chen;Food Hydrocolloids,2020

4. Oil-filled hydrogel particles for reduced-fat food applications: Fabrication, characterization, and properties;Chung;Innovative Food Science & Emerging Technologies,2013

5. Development of Reduced-calorie foods: Microparticulated whey proteins as fat mimetics in semi-solid food emulsions;Chung;Food Research International,2014

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2. Cellulose nanocrystal-stabilized Pickering emulsion gels as vehicles for follicular delivery of minoxidil;International Journal of Biological Macromolecules;2024-10

3. Effects of secondary cross-linking on the physicochemical properties of sodium alginate-hydrogel and in vitro release of anthocyanins;International Journal of Biological Macromolecules;2024-09

4. Protein-based Emulsion Hydrogels and Their Application in the Development of Sustainable Food Products;Plant Foods for Human Nutrition;2024-08-13

5. Tuning interfacial viscoelasticity of catechol-functionalized alginate by pH-responsive covalent network for stabilizing high internal phase pickering emulsions;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-07

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