Structure–property relationship of pea protein fibrils in stabilization of HIPEs and the encapsulation, protection, controlled release and oral delivery of carotenoids for alleviating intestinal inflammation-Reference-Cited by-同舟云学术

Structure–property relationship of pea protein fibrils in stabilization of HIPEs and the encapsulation, protection, controlled release and oral delivery of carotenoids for alleviating intestinal inflammation

Published:2024 Issue:3 Volume:15 Page:1390-1401
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Liu Yanhua¹,Zhang Xiaorong¹,Zhao Ran¹,Nian Yingqun¹,Hu Bing¹^ORCID

Affiliation:

1. College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu, 210095, P. R. China

Abstract

The highly flexible and worm-like pea protein fibrils prepared at 25 mM NaCl show superior emulsifying properties to stabilize HIPEs, which show stronger capability to encapsulate, protect and delivery carotenoids to alleviate intestinal inflammation.

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province for Distinguished Young Scholars

Jiangsu Agricultural Science and Technology Innovation Fund

Fundamental Research Funds for the Central Universities

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO04412B

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