Characterization, Formation Mechanism, and Curcumin Delivery of Buckwheat Peptide-Based Emulsion Gels-Reference-Cited by-同舟云学术

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Characterization, Formation Mechanism, and Curcumin Delivery of Buckwheat Peptide-Based Emulsion Gels

Published:2023-05-26 Issue:22 Volume:71 Page:8589-8601
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yin Xiaoyu¹^ORCID,Yu Rumeng¹,Zhang Junping¹,Yu Mengru¹,Xiong Chunyu¹,Luo Lingxi¹,Zhang Bo¹,Fan Junfeng¹^ORCID,Zhang Weiwei²,Zhang Yanyan³,Zhang Bolin¹^ORCID

Affiliation:

1. College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China

2. School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China

3. Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China

Funder

Beijing Technology and Business University

Beijing Forestry University

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c00511

Reference44 articles.

1. A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application

2. Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

3. Xanthan gum-assisted fabrication of stable emulsion-based oleogel structured with gelatin and proanthocyanidins

4. Development of oil-based gels as versatile drug delivery systems for pediatric applications

5. Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions

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1. Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteins;Food Hydrocolloids;2025-01

2. Dynamic mechanism and structural property analysis of microfluidic-obtained pea protein fiber;Journal of Food Engineering;2024-09

3. Fabrication of sodium caseinate-polysaccharide complexes stabilized emulsion for increased stability and control release of β-carotene;LWT;2024-08

4. Pickering emulsions stabilized by starch nanocrystals prepared from various crystalline starches by ultrasonic assisted acetic acid: Stability and delivery of curcumin;International Journal of Biological Macromolecules;2024-05

5. Bovine serum albumin-liposome stabilized high oil-phase emulsion: Effect of liposome ratio on interface properties and stability;International Journal of Biological Macromolecules;2024-05

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