Steering protein and lipid digestibility by oleogelation with protein aerogels-Reference-Cited by-同舟云学术

Steering protein and lipid digestibility by oleogelation with protein aerogels

Published:2022 Issue:20 Volume:13 Page:10601-10609
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Plazzotta Stella¹^ORCID,Alongi Marilisa¹^ORCID,De Berardinis Lorenzo¹,Melchior Sofia¹^ORCID,Calligaris Sonia¹^ORCID,Manzocco Lara¹

Affiliation:

1. Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy

Abstract

The destructuring behaviour during gastrointestinal digestion of oleogels obtained through the whey protein aerogel-template approach modulates both lipid and protein digestibility.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO01257J

Reference41 articles.

1. Use of supercritical fluid technology for the production of tailor-made aerogel particles for delivery systems

2. In-vitro-digestion and swelling kinetics of whey protein, egg white protein and sodium caseinate aerogels

3. Aerogels as porous structures for food applications: Smart ingredients and novel packaging materials

4. Preparation of novel whey protein-based aerogels as drug carriers for life science applications

5. Preparation of Protein Oleogels: Effect on Structure and Functionality

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