Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan

Published:2020-08 Issue: Volume:105 Page:105772
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Xu Wei,Xiong Yongzhao,Li Zhifan,Luo Denglin,Wang Zhao,Sun Yuqing,Shah Bakht Ramin

Funder

National Natural Science Foundation of China

Natural Science Foundation of Henan Province

High level talent research foundation of Xinyang Normal University

Nanhu Scholars Program for Young Scholars of XYNU

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference57 articles.

1. Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications;Alexandre;Food Packaging and Shelf Life,2016

2. Characterization of sodium caseinate/Hydroxypropyl methylcellulose concentrated emulsions: Effect of mixing ratio, concentration and wax addition;Alizadeh;International Journal of Biological Macromolecules,2019

3. Interactions and emulsifying properties of ovalbumin with tannic acid;Chen;Lebensmittel-Wissenschaft & Technologie,2018

4. Stability and phase behavior of konjac glucomannan-milk systems;Dai;Food Hydrocolloids,2017

5. Effect of viscosities of dispersed and continuous phases in microchannel oil-in-water emulsification;van Dijke;Microfluidics and Nanofluidics,2010

Cited by 60 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. Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods;LWT;2024-09

2. Effects of curdlan on the quality of frozen steamed bread: quality changes, water state and starch crystallinity;International Journal of Food Science & Technology;2024-08-05

3. Emulsifying properties of β-glucan-rich extracts obtained from Pleurotus ostreatus whole mushroom and stipes;Food Hydrocolloids;2024-08

4. Self-constructed water-in-oil Pickering emulsions as a tool for increasing bioaccessibility of betulin;Food Chemistry: X;2024-03

5. Fabrication and characterization of chitosan-pectin emulsion-filled hydrogel prepared by cold-set gelation to improve bioaccessibility of lipophilic bioactive compounds;Food Chemistry;2024-03

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3