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
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
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
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 135, Issue -, Pages 108135
Publisher
Elsevier BV
Online
2022-09-12
DOI
10.1016/j.foodhyd.2022.108135
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics
- (2022) Xiaoying Zhang et al. FOOD CHEMISTRY
- Ions-regulated aggregation kinetics for egg white protein: A promising formulation with controlled gelation and rheological properties
- (2022) Jingbo Liu et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Relationship of co-gelation and co-aggregation on egg white ovalbumin-lysozyme heteroprotein complex: Formation and thermodynamics
- (2022) Jingbo Liu et al. FOOD CHEMISTRY
- Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration
- (2022) Yuying Hu et al. FOOD HYDROCOLLOIDS
- Effect of glycation degree on the in vitro simulated gastrointestinal digestion: A promising formulation for egg white gel with controlled digestibility
- (2021) Meng Yang et al. FOOD CHEMISTRY
- Preparation and evaluation of protein‐based fat substitute on the stuffing properties of Chinese Dumpling
- (2021) Tingting Cheng et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Equilibrium swelling of multi-stimuli-responsive copolymer gels
- (2021) Aleksey D. Drozdov et al. Journal of the Mechanical Behavior of Biomedical Materials
- Enhancing gelling properties of high internal phase emulsion-filled chicken gels: Effect of droplet fractions and salts
- (2021) Lilan Xu et al. FOOD CHEMISTRY
- Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein
- (2021) Mengjie Geng et al. FOOD HYDROCOLLOIDS
- Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl
- (2021) Jie Yu et al. FOOD HYDROCOLLOIDS
- Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics
- (2021) Xin Zhang et al. ULTRASONICS SONOCHEMISTRY
- Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment
- (2021) Hui Xue et al. FOOD CHEMISTRY
- Ions-induced ovalbumin foaming properties enhancement: Structural, rheological, and molecular aggregation mechanism
- (2021) Ting Zhang et al. FOOD HYDROCOLLOIDS
- Gel Properties of Soy Protein Isolate Modified by Lipoxygenase-Catalyzed Linoleic Acid Oxidation and Their Influence on Pepsin Diffusion and In Vitro Gastric Digestion
- (2020) Jie Zhao et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- In Vitro Pepsin Digestion Characteristics of Silver Carp (Hypophthalmichthys molitrix) Surimi Gels with Different Degrees of Cross-Linking Induced by Setting Time and Microbial Transglutaminase
- (2020) Mengxue Fang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Characterization of egg white powder gel structure and its relationship with gel properties influenced by pretreatment with dry heat
- (2020) Yanqiu Ma et al. FOOD HYDROCOLLOIDS
- Microwave pretreatment enhanced the properties of ovalbumin-inulin-oil emulsion gels and improved the storage stability of pomegranate seed oil
- (2020) Shugang Li et al. FOOD HYDROCOLLOIDS
- INFOGEST static in vitro simulation of gastrointestinal food digestion
- (2019) André Brodkorb et al. Nature Protocols
- An overview on preparation of emulsion-filled gels and emulsion particulate gels
- (2019) Toktam Farjami et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Gelation of food protein-protein mixtures
- (2019) Taco Nicolai ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels
- (2019) Yuqing Zhu et al. FOOD CHEMISTRY
- Molecular forces and gelling properties of heat-induced gel from egg white protein glycated with isomalto-oligosaccharide
- (2019) Chenying Wang et al. FOOD HYDROCOLLOIDS
- In-vitro-digestion and swelling kinetics of whey protein, egg white protein and sodium caseinate aerogels
- (2019) Christian Kleemann et al. FOOD HYDROCOLLOIDS
- Enhanced CaSO 4 -induced gelation properties of soy protein isolate emulsion by pre-aggregation
- (2018) Xufeng Wang et al. FOOD CHEMISTRY
- Study on the textural and volatile characteristics of emulsion filled protein gels as influenced by different fat substitutes
- (2018) Like Mao et al. FOOD RESEARCH INTERNATIONAL
- Investigation of stability, consistency, and oil oxidation of emulsion filled gel prepared by inulin and rice bran oil using ultrasonic radiation
- (2018) Newsha Nourbehesht et al. ULTRASONICS SONOCHEMISTRY
- Characterization and Mechanisms of Novel Emulsions and Nanoemulsion Gels Stabilized by Edible Cyclodextrin-Based Metal–Organic Frameworks and Glycyrrhizic Acid
- (2018) Chao Qiu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- The effects of extrusion processing on rheological and physicochemical properties of sesbania gum
- (2018) Rui Li et al. FOOD HYDROCOLLOIDS
- Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin /soy protein isolate-based emulsion-filled gels
- (2018) Liping Feng et al. FOOD HYDROCOLLOIDS
- Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels
- (2017) Qing Guo et al. FOOD HYDROCOLLOIDS
- Modification of gel properties of soy protein isolate by freeze-thaw cycles are associated with changes of molecular force involved in the gelation
- (2017) Juyang Zhao et al. PROCESS BIOCHEMISTRY
- Effect of freeze-thaw treatment on the structure and texture of soft and firm tofu
- (2016) Yangzi Xu et al. JOURNAL OF FOOD ENGINEERING
- Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions
- (2015) Anwesha Sarkar et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods
- (2014) Brian M. Degner et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
- (2011) Eric Dickinson FOOD HYDROCOLLOIDS
- Effects of Salting Processes and Time on the Chemical Composition, Textural Properties, and Microstructure of Cooked Duck Egg
- (2011) Thammarat Kaewmanee et al. JOURNAL OF FOOD SCIENCE
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search