Spatial distribution of lipids modulated by phase separation in emulsified films and the effects on structure-function relationships-Reference-Cited by-同舟云学术

Spatial distribution of lipids modulated by phase separation in emulsified films and the effects on structure-function relationships

Published:2021-05 Issue: Volume:69 Page:102590
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Cai Jiyang,Xiao Jie,Chen Xia,Xu Lejun,Cao Yong

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference33 articles.

1. Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds;Aewsiri;Food Chemistry,2009

2. Controlled release properties of zein-fatty acid blend films for multiple bioactive compounds;Arcan;Journal of Agricultural and Food Chemistry,2014

3. Phase separation behavior in zein-gelatin composite film and its modulation effects on retention and release of multiple bioactive compounds;Chen;Food Hydrocolloids,2020

4. Effects of drying temperature on barrier and mechanical properties of cold-water fish gelatin films;Chiou;Journal of Food Engineering,2009

5. Effect of surfactants and drying rate on barrier properties of emulsified edible films;Debeaufort;International Journal of Food Science & Technology,1995

Cited by 11 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. Regulation of fine structure of different types of natural waxes by octenyl succinate starch in starch bioplastics;Food Bioscience;2024-06

2. Effect of mixture microstructure/compatibility on the properties of type-A gelatin-dextran edible films;Carbohydrate Polymers;2024-04

3. Formation of phenolic compound-loaded zein films at the air–liquid interface and their controlled release profiles: Effects of the polarity of phenolic compounds;Food Chemistry;2023-07

4. Effect of drying rate on the physicochemical properties of soy protein isolate-soy oil emulsion films;Food Packaging and Shelf Life;2023-04

5. Intervention effects of multilayer core-shell particles on colitis amelioration mechanisms of capsaicin;Journal of Controlled Release;2022-11