2023
DOI: 10.1016/j.carbpol.2023.120679
|View full text |Cite
|
Sign up to set email alerts
|

Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

1
4
0

Year Published

2023
2023
2025
2025

Publication Types

Select...
8
1

Relationship

0
9

Authors

Journals

citations
Cited by 31 publications
(5 citation statements)
references
References 44 publications
1
4
0
Order By: Relevance
“…The elasticity index results are consistent with the elasticity values, with values of 0.714 ± 0.205 for M1 and 0.926 ± 0.294 for M2. These values are consistent with those found in the literature for 3% CMC hydrogels . This implies that if texture modifications are observed in NaDES-enriched gels, then they can be directly linked with this ingredient addition.…”
Section: Resultssupporting
confidence: 92%
“…The elasticity index results are consistent with the elasticity values, with values of 0.714 ± 0.205 for M1 and 0.926 ± 0.294 for M2. These values are consistent with those found in the literature for 3% CMC hydrogels . This implies that if texture modifications are observed in NaDES-enriched gels, then they can be directly linked with this ingredient addition.…”
Section: Resultssupporting
confidence: 92%
“…It has been reported that 20–30% of endogenous oral bacteria swallowed with saliva reach and colonize the intestine despite the acidic environment in the stomach. In particular, CMC-Na binds to amino acids and proteins via various processes, such as electrostatic interactions, hydrogen bonds, and hydrophobic interactions, which mask the binding site of pepsin 103 . At the same time, CMC-Na is not degraded in the acidic environment of the stomach and becomes insoluble by ionization, but is converted back to a water-soluble sodium salt in the alkaline intestinal stage 104 .…”
Section: Discussionmentioning
confidence: 99%
“…The texture of the gel was determined according to Zhou et al (2023) . The prepared gel samples were placed at 25 °C for 0.5 h, and the gel strength was obtained by TA-XT Plus texture meter (Shimadzu).…”
Section: Methodsmentioning
confidence: 99%