Changes in stability and in vitro digestion of egg‐protein stabilized emulsions and β ‐carotene gels in the presence of sodium tripolyphosphate-Reference-Cited by-同舟云学术

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Changes in stability and in vitro digestion of egg‐protein stabilized emulsions and β ‐carotene gels in the presence of sodium tripolyphosphate

Published:2021-03-24 Issue:13 Volume:101 Page:5591-5598
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Li Junhua¹²^ORCID,Wang Chenying³,Chang Cuihua¹²,Jiao Han¹²,Su Yujie¹²,Gu Luping¹²,Yang Yanjun¹²,Yu Haitao⁴

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China

2. School of Food Science and Technology Jiangnan University Wuxi China

3. State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology Shandong Academy of Sciences Jinan China

4. School of Engineering, College of Science, Engineering and Health RMIT University Melbourne Australia

Funder

National Basic Research Program of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11210

Reference36 articles.

1. Modulation of chemical stability and in vitro bioaccessibility of beta-carotene loaded in kappa-carrageenan oil-in-gel emulsions

2. Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality

3. Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

4. Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment

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

Cited by 8 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. Influence of NaCl and phosphate on gelation properties of chicken breast myofibrillar protein gels and its application to in vitro digestion model;Food Chemistry;2024-12

2. Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg;Foods;2024-04-04

3. Digestion Fate and Food Applications of Emulsions as Delivery Systems for Bioactive Compounds: Challenges and Perspectives;Food Reviews International;2023-08-19

4. Stability and Bioaccessibility of β‐Carotene in Oil in Water Emulsions: Impact of Antioxidant Type and Emulsifier;European Journal of Lipid Science and Technology;2023-04-17

5. Effects of Heating Treatment on Functional and Structural Properties of Liquid Whole Egg;Foods;2023-03-30

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