Characterization of O/W emulgels based on whey protein-alginate-inulin coacervates: Influence of temperature and ultrasound as protein preconditioning process-Reference-Cited by-同舟云学术

Characterization of O/W emulgels based on whey protein-alginate-inulin coacervates: Influence of temperature and ultrasound as protein preconditioning process

Published:2024-04 Issue: Volume:265 Page:131260
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Ortiz-Deleón Anthony M.,Román-Guerrero Angélica,Sandoval-Castilla Ofelia,Cuevas-Bernardino Juan Carlos

Funder

CONACYT

Publisher

Elsevier BV

Reference50 articles.

1. Development of soy protein isolate/k-carrageenan composite hydrogels as a delivery system for hydrophilic compounds: Monascus yellow;Zhang;Int. J. Biol. Macromol.,2021

2. Kappa-carrageenan improves the gelation of soy protein isolate through the formation of hydrogen bonding and electrostatic interactions;Lu;Food Hydrocoll.,2023

3. Development of emulsion gels for the delivery of functional food ingredients: from structure to functionality;Lu;Food Eng. Rev.,2019

4. Microstructure and rheology of globular protein gels in the presence of gelatin;Ersch;Food Hydrocoll.,2016

5. Characterization of silver carp (Hypophthalmichthys molitrix) myosin protein glycated with konjac oligoglucomannan;Liu;Food Hydrocoll.,2016

Cited by 2 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. Influence of furcellaran and safflower oil concentration on the properties of model emulgel systems;International Journal of Biological Macromolecules;2024-10

2. Goose liver protein emulsion with enhanced interfacial stabilization by facile core-shell curcumin complexation;International Journal of Biological Macromolecules;2024-08