Microencapsulation of glutathione through water/oil emulsification and complex coacervation: Improved encapsulation efficiency, physicochemical stability, and sustained release effect
Jingyang Yu,
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Ge Du,
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Yishun Yao
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et al.
Food Research International,
Journal Year:
2025,
Volume and Issue:
202, P. 115723 - 115723
Published: Jan. 10, 2025
Language: Английский
Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: air/water interface microstructure and rheological properties
Yanan Guo,
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Shuo Zhang,
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Yue Gu
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et al.
Food Hydrocolloids,
Journal Year:
2024,
Volume and Issue:
159, P. 110624 - 110624
Published: Sept. 10, 2024
Language: Английский
Encapsulation of lycopene in Pickering emulsion stabilized by complexes of whey protein isolate fibrils and sodium alginate: Physicochemical property, structural characterization and in vitro digestion property
Food Research International,
Journal Year:
2024,
Volume and Issue:
191, P. 114675 - 114675
Published: July 5, 2024
Language: Английский
Mechanism of enhancing rehydration capacity and foaming property of spray-dried egg white powder by lactic acid fermentation
Jie Jia,
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Jiayi Duan,
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Xin Jia
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et al.
Food Hydrocolloids,
Journal Year:
2024,
Volume and Issue:
153, P. 110037 - 110037
Published: March 25, 2024
Language: Английский
Insights into the Pickering emulsions stabilized by yeast dietary fiber: Interfacial adsorption kinetics, rheological characteristics, and stabilization mechanisms
Yaqiu Kong,
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Jieling Chen,
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Zehan Hong
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et al.
Food Chemistry,
Journal Year:
2024,
Volume and Issue:
464, P. 141924 - 141924
Published: Nov. 5, 2024
Language: Английский
Evaluating the binding mechanism, structural changes and stability of ternary complexes formed by the interaction of folic acid with whey protein concentrate-80 and L-ascorbyl 6-palmitate
Food Chemistry,
Journal Year:
2024,
Volume and Issue:
457, P. 139924 - 139924
Published: June 5, 2024
Language: Английский
Effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion filler phases via rheology and tribology
Ye Tao,
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Jiaming Cai,
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Peng Wang
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et al.
Food Hydrocolloids,
Journal Year:
2024,
Volume and Issue:
158, P. 110570 - 110570
Published: Aug. 24, 2024
Language: Английский
Effects of compound emulsifiers on the characteristics and stability of nano-emulsions from pollock bones
Chaoxin Tu,
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Hong-Lin Zhu,
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Tingting Yang
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et al.
Food Chemistry,
Journal Year:
2024,
Volume and Issue:
460, P. 140603 - 140603
Published: July 24, 2024
Language: Английский
Effect of sodium alginate and egg white protein combinations on the functional properties and structures of chicken myofibrillar protein
Yi Huan,
No information about this author
Jieqiong Yao,
No information about this author
Yifeng Chen
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et al.
Food Research International,
Journal Year:
2024,
Volume and Issue:
196, P. 115071 - 115071
Published: Sept. 13, 2024
Language: Английский
Efficient stabilizing effect of low-dose zein/xanthan gum nanoparticles at the oil-water interface
Lida Wu,
No information about this author
Yitong Jiang,
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Chong Chen
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et al.
International Journal of Biological Macromolecules,
Journal Year:
2025,
Volume and Issue:
294, P. 139512 - 139512
Published: Jan. 5, 2025
Language: Английский
