Complex formation in aqueous medium of partially hydrolysed oat cereal proteins with sodium stearoyl-2 lactylate (SSL) lipid surfactant and implications for bile acids activity-Reference-Cited by-同舟云学术

Complex formation in aqueous medium of partially hydrolysed oat cereal proteins with sodium stearoyl-2 lactylate (SSL) lipid surfactant and implications for bile acids activity

Published:2004-06 Issue:3-4 Volume:35 Page:175-184
ISSN:0927-7765
Container-title:Colloids and Surfaces B: Biointerfaces
language:en
Short-container-title:Colloids and Surfaces B: Biointerfaces

Author:

Chronakis Ioannis S,Fredholm Annika,Triantafyllou Angeliki Öste,Öste Rickard

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology

Reference56 articles.

1. M.S. Izydorczyk, C.G. Biliaderis, in: G. Doxastakis, V. Kiosseoglou (Eds.), Developments in Food Science 41, Novel Macromolecules in Food Systems, Elsevier, London, 2000, p. 361.

2. K. Autio, in: A.-C. Eliasson (Ed.), Carbohydrates in Food, Marcel Dekker, New York, 1996, p. 227.

3. Cereal arabinoxylans: advances in structure and physicochemical properties

4. R. Lasztity, Oat proteins, in: The Chemistry of Cereal Proteins, CRC Press, Boca Raton, 1996 (Chapter 9).

5. D.M. Peterson, A.C. Brinegar, Oat storage proteins, in: F.H. Webster (Ed.), Oats: Chemistry and Technology, American Association of Cereal Chemists, St. Paul, MN, 1986, p. 153.

Cited by 19 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. Vegetable proteins as encapsulating agents: Recent updates and future perspectives;Food Science & Nutrition;2023-01-27

2. A comprehensive review on oat milk: from oat nutrients and phytochemicals to its processing technologies, product features, and potential applications;Food & Function;2023

3. Decontamination of Food Powders;Microbial Decontamination of Food;2022

4. Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates;Current Research in Food Science;2021

5. Biotechnological Tools in the Production of Functional Cereal-Based Beverages;Biotechnological Progress and Beverage Consumption;2020