Fabrication of soy protein isolate/κ-carrageenan hydrogels for release control of hydrophilic compounds: Flax lignans-Reference-Cited by-同舟云学术

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Fabrication of soy protein isolate/κ-carrageenan hydrogels for release control of hydrophilic compounds: Flax lignans

Published:2022-12 Issue: Volume:223 Page:821-829
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Yang Chen,Zhang Zhao,Liu Liang,Li Yang,Dong Xuyan,Chen Wenchao

Funder

National Natural Science Foundation of China

Chinese Academy of Sciences

Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences

Qingdao Agricultural University

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference41 articles.

1. Phyto-oestrogens and cancer;Adlercreutz;Lancet Oncol.,2002

2. Impact of hydration and temperature history on the structure and dynamics of lignin;Vural;Green Chem.,2018

3. Detection of novel metabolites of flaxseed lignans in vitro and in vivo;Quartieri;Mol. Nutr. Food Res.,2016

4. Encapsulation and delivery of bioactive citrus pomace polyphenols: a review;Caballero;Crit. Rev. Food Sci. Nutr.,2021

5. pH-sensitive hydrogels based on bovine serum albumin for oral drug delivery;Iemma;Int. J. Pharm.,2006

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1. The impact of κ-carrageenan on the pea protein gelation by high pressure processing and the gelling mechanisms study;Food Hydrocolloids;2025-01

2. Characterization and performance evaluation of colorimetric pH-sensitive indicator based on Ҡ-carrageenan/quince seed mucilage hydrogel as freshness/spoilage monitoring of rainbow trout fillet;Food Chemistry;2024-11

3. Recent advances in marine-derived protein/polysaccharide hydrogels: Classification, fabrication, characterization, mechanism and food applications;Trends in Food Science & Technology;2024-09

4. Interpenetrating network based on soybean protein isolate and carboxymethyl chitosan: Investigation of intermolecular reaction mechanism, physicochemical stability and in vitro release properties of the hydrogel;Food Bioscience;2024-08

5. Improvement in 3D printability, rheological and mechanical properties of pea protein gels prepared by plasma activated microbubble water;Food Bioscience;2024-06

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