Concepedia

Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues

Xiangquan Zeng, Yan Li, Pan Li, Jinling Zhao, Xuejie Li, Xuzeng Wang, Bangdi Liu, Laixue Ni, He Li, Yu Xi,

Food Chemistry · 2024 · 43 citations · 40 references

DOI

Concepts

References

40

Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles

Yang Han, Zhiwei Su, Xianghong Meng et al. · Carbohydrate Polymers · 2020 · 259 citations

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Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds

Hui Shen, Mouming Zhao, Weizheng Sun · Food Chemistry · 2019 · 178 citations

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Preparation, characterization of hydrophilic and hydrophobic drug in combine loaded chitosan/cyclodextrin nanoparticles and in vitro release study

Jingou Ji, Danjun Wu, Yi Xu · Colloids and Surfaces B Biointerfaces · 2010 · 160 citations

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Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing

Tingting Feng, Chunli Fan, Xuejiao Wang et al. · Food Hydrocolloids · 2021 · 158 citations

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Preparation and characterization of cinnamon essential oil nanocapsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after encapsulation

Kuan Yang, Aiping Liu, Aoxue Hu et al. · Food Control · 2020 · 149 citations

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