The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene-Reference-Cited by-同舟云学术

The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene

Published:2022-03 Issue: Volume:372 Page:131262
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lin Duanquan,Kelly Alan L.,Miao Song

Funder

Teagasc

China Scholarship Council

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles;Bokkhim;Food Hydrocolloids,2016

4. Oxidation and thermal degradation of carotenoids;Bonne;Journal of Oil Palm Research,1999

5. Hydrogels: Experimental characterization and mathematical modelling of their mechanical and diffusive behaviour;Caccavo;Chemical Society Reviews,2018

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