Fabrication and characterization of Grass pea (Lathyrus sativus) protein isolate-Alyssum homolocarpum seed gum complex coacervate
Author:
Publisher
Elsevier BV
Subject
Polymers and Plastics,Organic Chemistry
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1. Effect of high-pressure treatment on the rheological properties of Alyssum homolocarpum seed gum/grass pea protein isolate dispersions and comparison with heat-induced gels;Food Hydrocolloids;2024-04
2. Fabrication and characterization of complex coacervates utilizing gelatin and carboxymethyl starch;Journal of the Science of Food and Agriculture;2024-01-18
3. Comprehensive structural and functional characterization of a new protein-polysaccharide conjugate between grass pea protein (Lathyrus sativus) and xanthan gum produced by wet heating;International Journal of Biological Macromolecules;2024-01
4. Production and investigation of Pickering emulsion stabilised by casein-Qodume Shirazi ( Alyssum homolocarpum ) seed gum complex particles: gastrointestinal digestion;Journal of Microencapsulation;2023-11-20
5. A novel approach for the development of edible oleofoams using double network oleogelation systems;Food Chemistry;2023-11
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