Preparation and characterization of <scp> W <sub>1</sub> </scp> /O/ <scp> W <sub>2</sub> </scp> emulsions stabilized by glycated and heat‐modified egg white proteins-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Preparation and characterization of W ₁ /O/ W ₂ emulsions stabilized by glycated and heat‐modified egg white proteins

Published:2022-05-03 Issue:13 Volume:102 Page:5795-5807
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Su Yujie¹²^ORCID,Lu Cheng¹²,Chang Cuihua¹²^ORCID,Li Junhua¹²,Sun Yujia¹²,Zhang Wanqiu¹²,Gong Lin³,Gu Luping¹²^ORCID,Yang Yanjun¹²

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. Hunan Engineering and Technology Research Center for Food Flavors and Flavorings Jinshi China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11929

Reference52 articles.

1. The formulation and stability of multiple emulsions

2. Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

3. Emulsões múltiplas: formação e aplicação em microencapsulamento de componentes bioativos

4. Multiple Emulsions for Enhanced Delivery of Vitamins and Iron Micronutrients and Their Application for Food Fortification

Cited by 6 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. Role of egg white protein particles’ structure and interface profiles in tailoring high-internal-phase Pickering emulsions with desired applicability;Journal of Food Engineering;2024-12

2. W/O/W Pickering emulsions stabilized by complex modified phycocyanin;Journal of the Science of Food and Agriculture;2024-08-05

3. Glycosylation of a ferritin nanocage with dextran as a novel emulsifier for the construction of dual-compartmental pickering emulsions to co-encapsulate hydrophobic bioactive compounds;Journal of Food Engineering;2024-08

4. Studies on the Properties and Stability Mechanism of Double Emulsion Gels Prepared by Heat-Induced Aggregates of Egg White Protein-Oligosaccharides Glycosylation Products;Foods;2024-06-10

5. Trends in food emulsion technology: Pickering, nano-, and double emulsions;Current Opinion in Food Science;2023-04

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3