Development and characterization of a novel soy lecithin-stearic acid and whey protein concentrate bigel system for potential edible applications-Reference-Cited by-同舟云学术

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Development and characterization of a novel soy lecithin-stearic acid and whey protein concentrate bigel system for potential edible applications

Published:2020-04 Issue: Volume:101 Page:105570
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Bollom Mark A.,Clark Stephanie,Acevedo Nuria C.

Funder

Agriculture and Home Economics Experiment Station, Ames, Iowa

Hatch Act and State of Iowa funds and the Midwest Dairy Association

SAXS

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

1. Critical laminar shear-temperature effects on the nano- and mesoscale structure of a model fat and its relationship to oil binding and rheological properties;Acevedo;Faraday Discussions,2012

2. Functionalization of non-interesterified mixtures of fully hydrogenated fats using shear processing;Acevedo;Food and Bioprocess Technology,2014

3. Moisturizing effect of oleogel/hydrogel mixtures;Almeida;Pharmaceutical Development and Technology,2008

4. Food gels: Gelling process and new applications;Banerjee;Crit Rev Food Sci,2012

5. Sunflower oil and protein-based novel bigels as matrices for drug delivery applications—characterization and in vitro antimicrobial efficiency;Behera;Polym - Plast Technol,2015

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1. Simultaneous vehiculation of curcumin and riboflavin in bigels produced through WPI cold-set gelation;Food Hydrocolloids;2025-01

2. Fabrication of beeswax/plant sterol ester-gelatin/whey protein isolate bigels with dual gelation effects as substitutes for traditional solid fats;Food Hydrocolloids;2024-12

3. Functional and structural characteristic of plant protein isolates as emulsifier by ultrasound-assisted extraction: A review;Bioactive Carbohydrates and Dietary Fibre;2024-12

4. Phase inversion regulable bigels co-stabilized by Chlorella pyrenoidosa protein and beeswax: In-vitro digestion and food 3D printing;International Journal of Biological Macromolecules;2024-10

5. Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering;Current Opinion in Food Science;2024-10

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