Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules-Reference-Cited by-同舟云学术

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Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules

Published:2020-10 Issue: Volume:107 Page:105929
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Moser Poliana,Nicoletti Vânia Regina,Drusch Stephan,Brückner-Gühmann Monika

Funder

São Paulo Research Foundation - FAPESP

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference62 articles.

1. Encapsulation and oxidative stability of PUFA-rich oil microencapsulated by spray drying using pea protein and pectin;Aberkane;Food and Bioprocess Technology,2014

2. Influence of wall material and inlet drying air temperature on the microencapsulation of fish oil by spray drying;Aghbashlo;Food and Bioprocess Technology,2013

3. Official methods of analysis of AOAC International;Aoac,2016

4. Vicilin and the basic subunit of legumin are putative chickpea allergens;Bar-El Dadon;Food Chemistry,2013

5. Microencapsulation of grape seed oil by spray drying;Böger;Food Science and Technology,2018

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1. Microencapsulation of camellia seed oil by spray drying with pea protein and maltodextrin;LWT;2024-07

2. Stability of Buriti Oil Microencapsulated in Mixtures of Azuki and Lima Bean Flours with Maltodextrin;Foods;2024-06-21

3. Long-term storage of pink pepper essential oil microencapsulated by chickpea protein/pectin complexes: volatile release, antioxidant and antimicrobial activities;Journal of Food Science and Technology;2024-05-27

4. Improving technofunctional performance and emulsion stability of ginsenoside microcapsules by using maltodextrin-inulin/lactose composite wall materials;Powder Technology;2024-04

5. Effect of pH on the formation mechanisms, emulsifying properties and curcumin encapsulation of oat protein isolate–high methoxy pectin complexes;Food Hydrocolloids;2024-04

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