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Li R, Wu N, Xue H, Gao B, Liu H, Han T, Hu X, Tu Y, Zhao Y. Influence and effect mechanism of disulfide bonds linkages between protein-coated lipid droplets and the protein matrix on the physicochemical properties, microstructure, and protein structure of ovalbumin emulsion gels. Colloids Surf B Biointerfaces 2023;223:113182. [PMID: 36736177 DOI: 10.1016/j.colsurfb.2023.113182] [Reference Citation Analysis]
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Liu J, Zhang R, Jiang H, Yan Z, Zhang Y, Zhang T, Liu X. Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oil. Food Hydrocolloids 2023;135:108135. [DOI: 10.1016/j.foodhyd.2022.108135] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
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Li-sha Y, Wang Y, Yang Q, Chen H. Cold-Set Emulsion Gels Costabilized by Kidney Bean Protein Isolate and Basil Seed Gum as Astaxanthin Carriers: Improved Stability and Bioaccessibility. ACS Food Sci Technol 2022;2:1018-1029. [DOI: 10.1021/acsfoodscitech.2c00089] [Reference Citation Analysis]
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Cheng Y, Yeboah GB, Guo X, Donkor PO, Wu J. Gelling Characteristics of Emulsions Prepared with Modified Whey Protein by Multiple-Frequency Divergent Ultrasound at Different Ultrasonic Power and Frequency Mode. Polymers 2022;14:2054. [DOI: 10.3390/polym14102054] [Reference Citation Analysis]
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Li R, Xue H, Gao B, Liu H, Han T, Hu X, Tu Y, Zhao Y. Study on the enhancement effect and mechanism of heat-induced gel strength of duck egg white by emulsified lipids. LWT 2022;160:113146. [DOI: 10.1016/j.lwt.2022.113146] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
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Li R, Xue H, Gao B, Liu H, Han T, Hu X, Tu Y, Zhao Y. Physicochemical properties and digestibility of thermally induced ovalbumin–oil emulsion gels: Effect of interfacial film type and oil droplets size. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.107747] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
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