Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oil-Reference-Cited by-同舟云学术

Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oil

Published:2023-02 Issue: Volume:135 Page:108135
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Jingbo,Zhang Renzhao,Jiang Hongyu,Yan Zhaohui,Zhang Yudan,Zhang Ting,Liu Xuanting

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

1. Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications;Akhtar;Current Opinion in Colloid & Interface Science,2017

2. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

3. Preparation and evaluation of protein-based fat substitute on the stuffing properties of Chinese Dumpling;Cheng;International Journal of Food Science and Technology,2021

4. Factors influencing the freeze‐thaw stability of emulsion‐based foods;Degner;Comprehensive Reviews in Food Science and Food Safety,2014

5. Impact of gastric pH profiles on the proteolytic digestion of mixed betalg-Xanthan biopolymer gels;Dekkers;Food & Function,2016

Cited by 24 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. Co-regulation of gelatin content and Hofmeister effect on 3D-printed high internal phase emulsion gel characteristics for resveratrol delivery;Food Hydrocolloids;2025-01

2. Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type;Food Chemistry;2024-11

3. Structural responses of zein-based oil-in-glycerol emulsion gels during freeze-thawing and heating;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-05

4. Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics;International Journal of Biological Macromolecules;2024-05

5. Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel;Food Hydrocolloids;2024-05