Utilization of proteins from Alu Prot ‐CGNA (a novel protein‐rich lupin variety) in the development of oil‐in‐water multilayer emulsion systems-Reference-Cited by-同舟云学术

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Utilization of proteins from Alu Prot ‐CGNA (a novel protein‐rich lupin variety) in the development of oil‐in‐water multilayer emulsion systems

Published:2015-10-21 Issue:7 Volume:118 Page:1104-1112
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Burgos‐Díaz César¹,Gallardo Miguel²,Morales Eduardo¹,Piornos José A.¹,Marqués Ana M.³,Rubilar Mónica¹²⁴

Affiliation:

1. Agriaquaculture Nutritional Genomic Center, CGNATechnology and Processes UnitTemucoChile

2. Scientific Technological Bioresource Nucleus, BIORENUniversidad de La FronteraTemucoChile

3. Laboratory of Microbiology, Faculty of PharmacyUniversity of BarcelonaBarcelonaSpain

4. Department of Chemical EngineeringUniversidad de La FronteraTemucoChile

Funder

Comisión Nacional de Investigación Científica y Tecnológica

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201500260

Reference27 articles.

1. Stable nano-sized emulsions produced from soy protein and soy polysaccharide complexes

2. Properties of spray-dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water

3. Formation, stability and properties of multilayer emulsions for application in the food industry

4. Emulsion-Based Delivery Systems for Lipophilic Bioactive Components

5. Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions

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1. Comparative study of the emulsifying properties of blue lupin, white lupin, and soybean protein isolates;LWT;2024-08

2. The role of emergent processing technologies in tailoring plant protein functionality: New insights;Trends in Food Science & Technology;2021-07

3. Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying;Foods;2021-02-03

4. Emergent food proteins – Towards sustainability, health and innovation;Food Research International;2019-11

5. Formulation of a controlled-release delivery carrier for volatile organic compounds using multilayer O/W emulsions to plant growth;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2019-11

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