Rheology of protein-stabilised emulsion gels envisioned as composite networks 1– Comparison of pure droplet gels and protein gels
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چکیده
منابع مشابه
Maize arabinoxylan gels as protein delivery matrices.
The laccase induced gelation of maize bran arabinoxylans at 2.5% (w/v) in the presence of insulin or beta-lactoglobulin at 0.1% (w/v) was investigated. Insulin and beta-lacto-globulin did not modify either the gel elasticity (9 Pa) or the cross-links content (0.03 and 0.015 microg di- and triferulic acids/mg arabinoxylan, respectively). The protein release capability of the gel was also investi...
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ژورنال
عنوان ژورنال: Journal of Colloid and Interface Science
سال: 2020
ISSN: 0021-9797
DOI: 10.1016/j.jcis.2020.05.004