Construction of a water‐in‐oil‐in‐water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze‐dried products-Reference-Cited by-同舟云学术

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Construction of a water‐in‐oil‐in‐water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze‐dried products

Published:2021-09-23 Issue:12 Volume:56 Page:6635-6648
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Yang Wen¹,Li Jinzhen¹,Ren Dingding¹,Cao Wenhong¹²³,Lin Haisheng¹²³,Qin Xiaoming¹²³,Wu Leiyan⁴,Zheng Huina¹²³^ORCID

Affiliation:

1. College of Food Science and Technology Guangdong Ocean University Zhanjiang 524088 China

2. Shenzhen Institute of Guangdong Ocean University Shenzhen 518108 China

3. Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety 524088 China

4. College of Food Science and Engineering Jiangxi Agricultural University Jiangxi 330045 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15354

Reference38 articles.

1. Low molecular polypeptide from oyster hydrolysate recovers photoaging in SKH-1 hairless mice

2. Cetinkaya T. Altay F.&Ceylan Z.(2021). A new application with characterized oil‐in‐water‐in‐oil double emulsions: Gelatin‐xanthan gum complexes for the edible oil industry.LWT 138 110773.

3. Cellulose-stabilized oil-in-water emulsions: Structural features, microrheology, and stability

4. Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability

5. Double emulsions prepared by two–step emulsification: History, state-of-the-art and perspective

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1. Design and process optimisation of double emulsions loaded with casein hydrolysate;International Dairy Journal;2024-10

2. Comparison of Ultrasound and High-Pressure Homogenization Emulsification: A Promising Fabrication Strategy for Total Nutritional Double Emulsion-Type Product Enriched with Low-Molecular Oyster Peptides;2024

3. Electronic nose and its application in the food industry: a review;European Food Research and Technology;2023-10-11

4. Functional, physicochemical, and structural properties of the hydrolysates derived from the abalone (Haliotis discus subsp hannai Ino) foot muscle proteins;Food Chemistry: X;2023-10

5. Strategies for oral delivery of bioactive peptides with focus on debittering and masking;npj Science of Food;2023-05-26

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