Protein-Based Structures for Food Applications: From Macro to Nanoscale-Reference-Cited by-同舟云学术

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Protein-Based Structures for Food Applications: From Macro to Nanoscale

Published:2018-11-09 Issue: Volume:2 Page:
ISSN:2571-581X
Container-title:Frontiers in Sustainable Food Systems
language:
Short-container-title:Front. Sustain. Food Syst.

Author:

Martins Joana T.,Bourbon Ana I.,Pinheiro Ana C.,Fasolin Luiz H.,Vicente António A.

Funder

Fundação para a Ciência e a Tecnologia

European Regional Development Fund

Publisher

Frontiers Media SA

Subject

Horticulture,Management, Monitoring, Policy and Law,Agronomy and Crop Science,Ecology,Food Science,Global and Planetary Change

Reference205 articles.

1. Stability of vitamin D3 encapsulated in nanoparticles of whey protein isolate;Abbasi;Food Chem.,2014

2. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents–a review;Abeyrathne;Poult. Sci.,2013

3. An in vitro study of mucoadhesion and biocompatibility of polymer coated liposomes on HT29-MTX mucus-producing cells;Adamczak;Int. J. Pharm.,2016

4. Influence of particle modulus on the rheological properties of agar microgel suspensions;Adams;J. Rheol.,2004

5. Encapsulation systems for the delivery of hydrophilic nutraceuticals: food application;Aditya;Biotechnol. Adv.,2017

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2. Exploiting High α-Linolenic Acid Flaxseed Oil-Based Capillary Protein Oleogels for the Reformulation of Emulsified Sausage: A Study on Technological, Microstructural, and Nutritional Aspects;ACS Food Science & Technology;2024-08-10

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4. Rheological properties influence on the electrospinning of caseinate for loading with antioxidant rosemary extract;Food Hydrocolloids;2024-06

5. Linear and nonlinear rheological characterization of capillary protein oleogels as potential fat replacers: Comparison with high internal-phase emulsions;Food Hydrocolloids;2024-06

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