Concepedia

Fabrication of water-in-oil-in-gel emulsion gel based on pH-shifting soybean lipophilic protein and carboxymethyl chitosan: Gel performance, physicochemical properties and digestive characteristics

Lijia Li, Yiting Gao, Tian Gao, Mengjie Geng, Yue Liu, Fei Teng, Yang Li

Food Hydrocolloids · 2023 · 55 citations · 41 references

DOI

Concepts

References

41

Synthesis, characterization, cytotoxicity and antibacterial studies of chitosan, O-carboxymethyl and N,O-carboxymethyl chitosan nanoparticles

A. Anitha, Vibha Rani, R. Krishna et al. · Carbohydrate Polymers · 2009 · 410 citations

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Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Duanquan Lin, Alan L. Kelly, Song Miao · Trends in Food Science & Technology · 2020 · 342 citations

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True Chemical Structure of Double Network Hydrogels

Tasuku Nakajima, Hidemitsu Furukawa, Yoshimi Tanaka et al. · Macromolecules · 2009 · 299 citations

A pH shift approach to the improvement of interfacial properties of plant seed proteins

Jiang Jiang, Qingling Wang, Youling L. Xiong · Current Opinion in Food Science · 2018 · 206 citations

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Double Emulsions: Emerging Delivery System for Plant Bioactives

Heena Lamba, Kumar Sathish, Latha Sabikhi · Food and Bioprocess Technology · 2015 · 168 citations

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