Tuning egg yolk granules/sodium alginate emulsion gel structure to enhance β-carotene stability and in vitro digestion property-Reference-Cited by-同舟云学术

Tuning egg yolk granules/sodium alginate emulsion gel structure to enhance β-carotene stability and in vitro digestion property

Published:2023-03 Issue: Volume:232 Page:123444
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhang Hong,Huang Zhao,Guo Panpan,Guo Qiannan,Zhang Huajiang,Jiang Longwei,Xia Ning,Xiao Bowen

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference44 articles.

1. Emulsion gels stabilized by soybean protein isolate and pectin: effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics;Zhang;Ultrason. Sonochem.,2021

2. Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: comparison with pork backfat;Cui;Int. J. Biol. Macromol.,2022

3. Construction of egg white protein particle and rhamnolipid based emulsion gels with β-sitosterol as gelation factor: the application in cookie;Yang;Food Hydrocoll.,2021

4. Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: physicochemical characterization and in vitro digestibility;Zhang;Food Res. Int.,2021

5. Preparation and structural characteristics of composite alginate/casein emulsion gels: a microscopy and rheology study;Li;Food Hydrocoll.,2021

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