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Cited by 78Proteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications

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Effect of ultrasound on heated soybean isolate protein-soybean oligosaccharide glycation conjugate acid-induced emulsion gels and their applications as carriers of zeaxanthin

Chu, Zejun, Li, Xinqi, Han, Runzhi, Yang, Qi, Fei, Peng, Zhang, Hao, Wu, Yuzhu, Xu, Xiuying, Zhao, Chengbin, Liu, Jingsheng·2024·Food Hydrocolloids
DOI 10.1016/j.foodhyd.2023.109719
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  • High-degree dispersion of oil droplets in emulsion gels increased the interfacial area accessible to digestive enzymes.

    “the high‐degree dispersion of oil droplets in emulsion gels increased the interfacial area accessible to digestive enzymes.”

    From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Chu et al. 2024

  • This structural feature contributed to rapid and complete hydrolysis of lipids, which in turn increased the bioaccessibility of encapsulated carotenoids by facilitating their solubilization and transferred to the aqueous phase of the digestive tract.

    “This structural feature contributed to the rapid and complete hydrolysis of lipids, which in turn increased the bioaccessibility of encapsulated carotenoids by facilitating their solubilization and transferred to the aqueous phase of the digestive tract.”

    From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Chu et al. 2024

  • Acid-induced protein emulsion gels with denser microstructure and higher strength exhibited greatly stable encapsulation and protection of zeaxanthin.

    “the acid‐induced protein emulsion gels with denser microstructure and higher strength exhibited greatly stable encapsulation and protection of zeaxanthin”

    From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Chu et al. 2024

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Metadata

Authors
Chu, Z., Li, X., Han, R., Yang, Q., Fei, P., Zhang, H., Wu, Y., Xu, X., Zhao, C., & Liu, J.
Affiliations
  • Jilin Agricultural University (CN)
  • Nanyang Institute of Technology (CN)
Corresponding author
Zhao, Chengbin
ORCID
Venue
Food Hydrocolloids
Publisher
Elsevier BV
Published
2024-05
Volume
150
Pages
109719
ISSN
0268-005X (ISSN-L)
DOI
10.1016/j.foodhyd.2023.109719
OpenAlex
W4390452965
Cited by
78
References
0
Citations by year
2026: 29 · 2025: 32 · 2024: 16
FWCI
11.14
Type
journal article
Language
en
Open access
closed
Licence
Locations
Food Hydrocolloids (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Keywords
ultrasound, soybean oligosaccharides, protein secondary and tertiary structure, browning inhibition, thermal stability, bioaccessibility

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