Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds-Reference-Cited by-同舟云学术

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Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds

Published:2020-10 Issue: Volume:107 Page:105865
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yan Wenjia,Zhang Boya,Yadav Madhav P.,Feng Liping,Yan Jinxin,Jia Xin,Yin Lijun

Funder

National Science Foundation of China

National Key Technologies R&D Program

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems;Abaee;Trends in Food Science & Technology,2017

2. Analysis of protein and total usable nitrogen in beer and wine using a microwell ninhydrin assay;Abernathy;Journal of the Institute of Brewing,2009

3. 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

4. Quantification of the bioadhesive properties of protein-coated PVM/MA nanoparticles;Arbos;International Journal of Pharmaceutics,2002

5. Enzymatic cross-linking of alkali extracted arabinoxylans: Gel rheological and structural characteristics;Berlanga-Reyes;International Journal of Molecular Sciences,2011

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2. Acid-induced hydrogels of edible Chlorella pyrenoidosa protein with composite biopolymers network;Food Chemistry;2024-12

3. Fabrication, digestion behavior and β-carotene bioaccessibility of emulsion-filled double-network gel: Effect of corn fiber gum/soy protein isolate ratio and surfactant types;International Journal of Biological Macromolecules;2024-11

4. Synergistic modification of phycocyanin composite gel by xanthan gum and flaxseed gum and the fate during in vitro digestion;Food Hydrocolloids;2024-10

5. Freeze drying microencapsulation using whey protein, maltodextrin and corn powder improved survivability of probiotics during storage;Food Science and Biotechnology;2024-09-12

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