Role of pectin in the delivery of β-carotene embedded in interpenetrating emulsion-filled gels made with soy protein isolate

Feng, Liping; Jia, Xin; Yin, Lijun

doi:10.1016/j.foodchem.2024.138797

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.138797

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Role of pectin in the delivery of β-carotene embedded in interpenetrating emulsion-filled gels made with soy protein isolate

Liping Feng,

Xin Jia,

Lijun Yin

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Cited by 3 publications

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Role of pectin in the delivery of β-carotene embedded in interpenetrating emulsion-filled gels made with soy protein isolate

Cited by 3 publications

References 36 publications

Construction and formation mechanism of phase-change polysaccharide–protein composite emulsion gels: For simultaneous printing of food products with complex structures and fine patterns

Construction and formation mechanism of phase-change polysaccharide–protein composite emulsion gels: For simultaneous printing of food products with complex structures and fine patterns

Fabrication, digestion behavior and β-carotene bioaccessibility of emulsion-filled double-network gel: Effect of corn fiber gum/soy protein isolate ratio and surfactant types

Ultrasound assisted ethanolic gelation of lentil protein to encapsulate β-carotene

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