Polysaccharide-addition order regulates sonicated egg white peptide stabilized nanoemulsions and β-carotene digestion in vitro-Reference-Cited by-同舟云学术

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Polysaccharide-addition order regulates sonicated egg white peptide stabilized nanoemulsions and β-carotene digestion in vitro

Published:2023-07 Issue: Volume:169 Page:112812
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ding Yiwen,Xiao Nan,Tian Xingguo,Guo Shanguang,Jiang Aimin,Ai Minmin

Funder

Guangdong Provincial Department of Science and Technology

National Development and Reform Commission

South China Agricultural University

Guangzhou Municipal Science and Technology Bureau

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting;Ai;LWT,2018

2. Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates;Ai;Food Hydrocolloids,2019

3. Stabilisation of oil-in-water emulsions under alkaline conditions by egg-white-gel-derived peptides and xanthan gum complexes;Ai;Food Hydrocolloids,2022

4. High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides;Ai;Food Hydrocolloids,2021

5. Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel;Ai;Food Hydrocolloids,2019

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A study on the synergistic interaction of pea protein isolate and whey protein isolate for enhancing the stability and quality of krill oil emulsion;Food Hydrocolloids;2024-12

2. Interpenetrating network based on soybean protein isolate and carboxymethyl chitosan: Investigation of intermolecular reaction mechanism, physicochemical stability and in vitro release properties of the hydrogel;Food Bioscience;2024-08

3. Transglutaminase-mediated glycosylation enhances the physicochemical and functional properties of ovalbumin;Food Hydrocolloids;2024-08

4. Mechanism for improving the in vitro digestive properties of coconut milk by modifying the structure and properties of coconut proteins with monosodium glutamate;Food Research International;2024-06

5. The effect of octenyl succinic anhydride-modified chitosan coating on DHA-loaded nanoemulsions: Physichemical stability and in vitro digestibility;Food Chemistry;2024-05

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