|
1
|
Liu H, Huang R, Zhao X, Yang S, He F, Qin W, Huang J, Yu G, Feng Y, Li J, Liao C. Ca2+/pH-triggered gelation of Pickering emulsion in vitro digestion: Visualization and sustained-release performance. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
|
|
2
|
Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate. Food Chem 2023; 400:134032. [DOI: 10.1016/j.foodchem.2022.134032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 08/06/2022] [Accepted: 08/23/2022] [Indexed: 11/20/2022]
|
|
3
|
Influence of fatty alcohol mixing ratios on physicochemical properties of stearyl–cetyl–polysorbate 60–water ternary system: Insights from experiments and computer simulations. Colloid Polym Sci 2021. [DOI: 10.1007/s00396-021-04874-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
|
4
|
Li XM, Meng R, Xu BC, Zhang B. Investigation of the fabrication, characterization, protective effect and digestive mechanism of a novel Pickering emulsion gels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106708] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
|
5
|
Li J, Jia X, Yin L. Hydrogel: Diversity of Structures and Applications in Food Science. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2020.1858313] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Jinlong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P.R. China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, P.R. China
| | - Xin Jia
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
| | - Lijun Yin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
| |
Collapse
|
|
6
|
Li A, Gong T, Li X, Li X, Yang X, Guo Y. Preparation of thermally stable emulsion gels based on Glucono-δ-lactone induced gelation of gellan gum. Int J Biol Macromol 2020; 156:565-575. [DOI: 10.1016/j.ijbiomac.2020.04.099] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 04/11/2020] [Accepted: 04/14/2020] [Indexed: 01/24/2023]
|