Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads-Reference-Cited by-同舟云学术

Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads

Published:2021-01 Issue: Volume:110 Page:106165
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lin Duanquan,Kelly Alan L.,Maidannyk Valentyn,Miao Song

Funder

China Scholarship Council

Teagasc-The Irish Agriculture and Food Development Authority

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference55 articles.

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5. Investigation of swelling/degradation behaviour of alginate beads crosslinked with Ca2+ and Ba2+ ions;Bajpai;Reactive and Functional Polymers,2004

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