Low-oil-phase emulsion gel with antioxidant properties prepared by soybean protein isolate and curcumin composite nanoparticles
Chenxing Du(Hefei University of Technology), Zhi Zheng(Hefei University of Technology), Dongdong Mu(Hefei University of Technology), Xingjiang Li(North China University of Science and Technology), Shuizhong Luo(Hefei University of Technology), Shaotong Jiang(Hefei University of Technology), Jingjing Xu(Hefei University of Technology)
Cited by 45
Related Papers
Films based on κ-carrageenan incorporated with curcumin for freshness monitoring
|Food Hydrocolloids|2018|463
Colorimetric film based on polyvinyl alcohol/okra mucilage polysaccharide incorporated with rose anthocyanins for shrimp freshness monitoring
|Carbohydrate Polymers|2019|342
Extract from Lycium ruthenicum Murr. Incorporating κ-carrageenan colorimetric film with a wide pH–sensing range for food freshness monitoring
|Food Hydrocolloids|2019|249
Hydrogen sulfide acts as a regulator of flower senescence in plants
|Postharvest Biology and Technology|2011|233
Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates
|Journal of Food Engineering|2021|137