Development of polysaccharide-casein gel-like structures resistant to in vitro gastric digestion-Reference-Cited by-同舟云学术

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Development of polysaccharide-casein gel-like structures resistant to in vitro gastric digestion

Published:2022-06 Issue: Volume:127 Page:107505
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Fontes-Candia Cynthia^ORCID,Jiménez-Barrios Pablo,Miralles Beatriz^ORCID,Recio Isidra,López-Rubio Amparo,Martínez-Sanz Marta

Funder

Agencia Estatal de Investigación

España Ministerio de Ciencia Innovación y Universidades

CONACYT

European Regional Development Fund

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 articles.

1. Properties of κ-carrageenan aerogels prepared by using different dissolution media and its application as drug delivery systems;Agostinho;Materials Chemistry and Physics,2020

2. Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin;Alavi;Food Hydrocolloids,2018

3. Nutrition and dietary recommendations for bodybuilders;Apong;Nutrition and Enhanced Sports Performance,2019

4. PLA coating improves the performance of renewable adsorbent pads based on cellulosic aerogels from aquatic waste biomass;Benito-González;Chemical Engineering Journal,2020

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1. Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp (Hypophthalmichthys molitrix) surimi;Food Chemistry;2024-12

2. Evaluation of the Effect of Thickeners in Enteral Formulas on the Gastric Emptying Rate of Proteins and Carbohydrates Using a Semi-Dynamic Gastric Model;Nutrients;2024-07-02

3. Stability and adhesion properties of Lacticaseibacillus rhamnosus GG embedded in milk protein cryogels: Influence of plant seed gum inclusion;Food Hydrocolloids;2024-06

4. Effect of polysaccharide-protein interactions on the multi-scale structure of hybrid micellar casein-xanthan gum systems;Food Hydrocolloids;2024-06

5. Water in water emulsion stabilized by liposomes developed from whey protein isolate and xanthan gum: Environmental stability and photoprotection effect for riboflavin;International Journal of Biological Macromolecules;2024-03

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