Dynamic gastric stability and in vitro lipid digestion of soybean protein isolate and three storage protein-stabilized emulsions: Effects of ultrasonic treatment
出版年份 2021 全文链接
标题
Dynamic gastric stability and in vitro lipid digestion of soybean protein isolate and three storage protein-stabilized emulsions: Effects of ultrasonic treatment
作者
关键词
Dynamic human stomach simulator, Ultrasonication, Emulsion, Lipid, Soy protein
出版物
FOOD RESEARCH INTERNATIONAL
Volume 149, Issue -, Pages 110666
出版商
Elsevier BV
发表日期
2021-08-29
DOI
10.1016/j.foodres.2021.110666
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Kinetic Modeling of In Vitro Small Intestinal Lipid Digestion as Affected by the Emulsion Interfacial Composition and Gastric Prelipolysis
- (2021) Marcos R. Infantes-Garcia et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Dynamic gastric stability and in vitro lipid digestion of whey-protein-stabilised emulsions: Effect of heat treatment
- (2020) Aiqian Ye et al. FOOD CHEMISTRY
- In vitro digestion of soymilk using a human gastric simulator: Impact of structural changes on kinetics of release of proteins and lipids
- (2020) Xin Wang et al. FOOD HYDROCOLLOIDS
- Enzymatic and chemical conversions taking place during in vitro gastric lipid digestion: The effect of emulsion droplet size behavior
- (2020) M.R. Infantes-Garcia et al. FOOD CHEMISTRY
- Lipolysis products formation during in vitro gastric digestion is affected by the emulsion interfacial composition
- (2020) M.R. Infantes-Garcia et al. FOOD HYDROCOLLOIDS
- Effects of covalent modification with epigallocatechin-3-gallate on oleosin structure and ability to stabilize artificial oil body emulsions
- (2020) Yufan Sun et al. FOOD CHEMISTRY
- Effects of heat treatment on the antigenicity, antigen epitopes, and structural properties of β-conglycinin
- (2020) Tanghao Li et al. FOOD CHEMISTRY
- Ultrasound treatment on the structure of goose liver proteins and antioxidant activities of its enzymatic hydrolysate
- (2019) Jin Zhao et al. JOURNAL OF FOOD BIOCHEMISTRY
- Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
- (2019) Ke Li et al. FOOD HYDROCOLLOIDS
- Evaluation of Oral Bioaccessibility of Aged Citrus Peel Extracts Encapsulated in Different Lipid-Based Systems: A Comparison Study Using Different in Vitro Digestion Models
- (2019) Xuanxuan Lu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein
- (2019) Baoguo Xu et al. ULTRASONICS SONOCHEMISTRY
- Gastric digestion of milk protein ingredients: Study using an in vitro dynamic model
- (2018) Xin Wang et al. JOURNAL OF DAIRY SCIENCE
- Flocculation of oil-in-water emulsions stabilised by milk protein ingredients under gastric conditions: Impact on in vitro intestinal lipid digestion
- (2018) Xin Wang et al. FOOD HYDROCOLLOIDS
- Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils
- (2016) María Inés Guerra-Rosas et al. FOOD HYDROCOLLOIDS
- Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin
- (2015) Hao Hu et al. FOOD HYDROCOLLOIDS
- Influence of Ultrasonication Parameters on Physical Characteristics of Olive Oil Model Emulsions Containing Xanthan
- (2014) O. Kaltsa et al. Food and Bioprocess Technology
- Ultrasonic preparation of stable flax seed oil emulsions in dairy systems – Physicochemical characterization
- (2014) Akalya Shanmugam et al. FOOD HYDROCOLLOIDS
- Soy proteins: A review on composition, aggregation and emulsification
- (2014) K. Nishinari et al. FOOD HYDROCOLLOIDS
- Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process
- (2014) Fu Liu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- A standardised static in vitro digestion method suitable for food – an international consensus
- (2014) M. Minekus et al. Food & Function
- Physicochemical behaviour of WPI-stabilized emulsions in in vitro gastric and intestinal conditions
- (2013) Jessie Li et al. COLLOIDS AND SURFACES B-BIOINTERFACES
- Formation of Complex Interface and Stability of Oil-in-Water (O/W) Emulsion Prepared by Soy Lipophilic Protein Nanoparticles
- (2013) Zhi-Ming Gao et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Gastric conditions control both the evolution of the organization of protein-stabilized emulsions and the kinetic of lipolysis during in vitro digestion
- (2012) Hernan Brice Kenmogne-Domguia et al. Food & Function
- A Human Gastric Simulator (HGS) to Study Food Digestion in Human Stomach
- (2010) Fanbin Kong et al. JOURNAL OF FOOD SCIENCE
- Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes
- (2009) Jiang Jiang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Aqueous Extraction of Oil Bodies from Maize Germ (Zea mays) and Characterization of the Resulting Natural Oil-in-Water Emulsion
- (2009) Constantinos V. Nikiforidis et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of bacteriostatic emulsifiers on stability of milk-based emulsions
- (2009) Kentaro Matsumiya et al. JOURNAL OF FOOD ENGINEERING
- Gallstone analysis using Fourier transform infrared spectroscopy (FT-IR)
- (2008) Eun-Hyung Yoo et al. CLINICAL CHEMISTRY AND LABORATORY MEDICINE
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search