Prebiotic emulsions stabilised by whey protein and kefiran-Reference-Cited by-同舟云学术

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Prebiotic emulsions stabilised by whey protein and kefiran

Published:2020-05-27 Issue:1 Volume:56 Page:76-85
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Piermaria Judith¹²,López‐Castejón María Luisa³^ORCID,Bengoechea Carlos³^ORCID,Guerrero Antonio³,Abraham Analía Graciela¹²

Affiliation:

1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET La Plata, UNLP, CIC) 47 and 116 La Plata Argentina

2. Área Bioquímica y Control de Alimentos Facultad de Ciencias Exactas UNLP 47 and 115 La Plata Argentina

3. Departamento de Ingeniería Química Facultad de Química Universidad de Sevilla Calle Profesor García González 1 41012 Sevilla España

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14601

Reference55 articles.

1. Optimization of culture conditions for kefiran production in whey: The structural and biocidal properties of the resulting polysaccharide

2. Characterization and acid-induced gelation of butter oil emulsions produced from heated whey protein dispersions

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

4. Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)

Cited by 7 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. Evaluation of the aflatoxin M1 retention capacity in a polysaccharide obtained by fermenting milk with kefir grains;Revista Mexicana de Ingeniería Química;2024-02-16

2. Development of a Clean Label Mayonnaise Using Fruit Flour;Foods;2023-05-24

3. Exopolysaccharide-producing Lacticaseibacillus paracasei strains isolated from kefir as starter for functional dairy products;Frontiers in Microbiology;2023-02-24

4. Development of innovative clean label emulsions stabilized by vegetable proteins;International Journal of Food Science & Technology;2022-07-23

5. Kefiran;Polysaccharides of Microbial Origin;2022

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