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Cited by 22Proteins in Food SystemsMicroencapsulation and Drying ProcessesSeed and Plant Biochemistry

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Development of quinoa protein emulsion gels to deliver curcumin: Influence of oil type

Zhao, Kuo, Hao, Yilin, Gan, Junling, Ye, Haiqing, Shen, Xue·2025·Journal of Food Engineering
DOI 10.1016/j.jfoodeng.2024.112260
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Metadata

Authors
Zhao, K., Hao, Y., Gan, J., Ye, H., & Shen, X.
Affiliations
Jilin University (CN)
Corresponding author
  • Ye, Haiqing
  • Shen, Xue
ORCID
Venue
Journal of Food Engineering
Publisher
Elsevier BV
Published
2025-01
Volume
384
Pages
112260
ISSN
0260-8774 (ISSN-L)
DOI
10.1016/j.jfoodeng.2024.112260
OpenAlex
W4401424085
Cited by
20
References
0
Citations by year
2026: 8 · 2025: 10
FWCI
4.31
Type
journal article
Language
en
Open access
closed
Licence
Locations
Journal of Food Engineering (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 › Seed and Plant Biochemistry
Keywords
quinoa protein, emulgel, curcumin delivery, oil type, long-chain triglycerides, medium-chain triglycerides, short-chain triglycerides, corn oil, olive oil, acid-induced gelation, controlled release, UV protection, lipophilic bioactive compounds, rheological properties

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