LIVIVO - Search results -

Search results

Result 1 - 10 of total 135

Search options

Article ; Online: Effects of limited enzymatic hydrolysis and polysaccharide addition on the physicochemical properties of emulsions stabilized with duck myofibrillar protein under low-salt conditions

He, Shufeng / Li, Mengmeng / Sun, Yangying / Pan, Daodong / Zhou, Changyu / Lan, Hangzhen

Food Chemistry. 2024 Jan., v. 430 p.137053-

2024

Abstract: This study aimed to investigate the role of hydrolysis and guar gum (GG) participation on the emulsification of the duck myofibrillar protein (MP) and the related stability of oil-in-water emulsion in low-salt condition. Emulsions were prepared using one ...

Abstract	This study aimed to investigate the role of hydrolysis and guar gum (GG) participation on the emulsification of the duck myofibrillar protein (MP) and the related stability of oil-in-water emulsion in low-salt condition. Emulsions were prepared using one of each or both treatments, and that prepared with trypsin hydrolysis and GG (T-GG) exhibited the highest stability. FTIR analysis confirmed the hydrogen bond interactions between the system components. T-GG treatment improved emulsion properties and decreased oil droplet size. Moreover, CLSM indicated that aggregation of T-GG oil droplets was prevented. Physical stability was assessed such as Turbiscan stability index, creaming index, and rheological properties. The adsorbed percentage for T-GG was the lowest. However, interfacial tension, droplet size, stability, and peroxide value analyses indicated that a denser interfacial membrane structure is formed with T-GG. Thus, T-GG treatment could be applied in the food industry, such as in nutrient delivery systems and fat mimetics.
Keywords	droplet size ; ducks ; emulsifying ; emulsions ; enzymatic hydrolysis ; fat replacers ; food chemistry ; food industry ; guar gum ; hydrogen bonding ; hydrolysis ; oils ; peroxide value ; surface tension ; trypsin ; Duck myofibrillar protein ; Hydrolysis treatment ; Low-salt conditions ; Emulsion properties
Language	English
Dates of publication	2024-01
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2023.137053
Database	NAL-Catalogue (AGRICOLA)

In stock of ZB MED Bonn / Germany

Z 3634: Show issues

Order via subito

This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾
- See ZB MED holdings
- Order with fees

Article ; Online: Phosphate type dependent phosphorylation on the interfacial and emulsion stabilizing behaviors of goose liver protein: Perspective of protein charging.

Hu, Yangyang / Zhou, Changyu / Zeng, Xiaoqun / Xia, Qiang / Sun, Yangying / Pan, Daodong

Colloids and surfaces. B, Biointerfaces

2024 Volume 238, Page(s) 113872

Abstract: Elucidation on the emulsifying behaviors of goose liver protein (GLP) from interfacial perspective was scarce when protein charging was altered. This work aimed to elucidate the role of phosphorylation on the interfacial associative interaction and then ... ...

Abstract	Elucidation on the emulsifying behaviors of goose liver protein (GLP) from interfacial perspective was scarce when protein charging was altered. This work aimed to elucidate the role of phosphorylation on the interfacial associative interaction and then emulsion stabilizing properties of GLP using three structurally relevant phosphates of sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP) and sodium pyrophosphate (TSPP). A monotonic increment of protein charging treated from STMP, STPP to TSPP caused progressively increased particle de-aggregation, surface hydrophobicity and structural flexibility of GLP. Compared with STMP and TSPP, STPP phosphorylation rendered the most strengthened interfacial equilibrium pressure (11.98 ± 0.24 mN/m) due to sufficient unfolding but moderated charging character conveyed. Desorption curve and interfacial protein microstructure indicated that STPP phosphorylation caused the highest interfacial connectivity between proteins adsorbed onto the same droplet, as was also verified by interfacial elastic modulus (10.3 ± 0.21 mN/m). STPP treated GLP also yielded lowest droplet size (8.16 ± 0.10 μm), flocculation (8.18%) and Turbiscan stability index (8.78 ± 0.36) of emulsion but most improved microrheological properties. Overall, phosphorylation functioned itself in fortifying the intradroplet protein-protein interaction but restraining the interdroplet aggregation, and STPP phosphorylation endowed the protein with most enhanced interfacial stabilization and emulsifying efficiency.
Language	English
Publishing date	2024-03-22
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	1500523-9
ISSN	1873-4367 ; 0927-7765
ISSN (online)	1873-4367
ISSN	0927-7765
DOI	10.1016/j.colsurfb.2024.113872
Database	MEDical Literature Analysis and Retrieval System OnLINE

Order via subito

Article ; Online: Ultrasound-assisted phosphorylation of goose myofibrillar proteins: improving protein structure and functional properties.

Zhou, Yan / Sun, Yangying / Pan, Daodong / Xia, Qiang / Zhou, Changyu

Journal of the science of food and agriculture

2023 Volume 103, Issue 11, Page(s) 5412–5421

Abstract: Background: Goose meat is rough and embedded with dense connective tissue, impairing protein solubility. Therefore, to improve the functional properties of goose myofibrillar protein (GMP), ultrasound was used to assist the phosphorylation of GMP.: ... ...

Abstract	Background: Goose meat is rough and embedded with dense connective tissue, impairing protein solubility. Therefore, to improve the functional properties of goose myofibrillar protein (GMP), ultrasound was used to assist the phosphorylation of GMP. Results: The fact that GMP attached covalently with the phosphate group of sodium tripolyphosphate (GMP-STP) was disclosed directly by Fourier transform infrared spectroscopy. Furthermore, ultrasound significantly improved the hydrophobicity and solubility of GMP-STP, which could be attributed to the conversion of α-helix to β-sheet, β-turns, and random coils by sonication. The spatial stabilization of the protein phosphorylation process was boosted by ultrasound, making the droplets more dispersed, and thus an improvement in the functional properties of GMP-STP was observed. Water-holding capacity, oil-binding capacity, and emulsifying and foaming properties were best at an ultrasound power of 400 W. Conclusion: Ultrasound-assisted phosphorylation has great potential to modulate the structure-function relationship of proteins. © 2023 Society of Chemical Industry.
MeSH term(s)	Animals ; Geese ; Phosphorylation ; Proteins ; Meat ; Solubility
Chemical Substances	Proteins
Language	English
Publishing date	2023-04-26
Publishing country	England
Document type	Journal Article
ZDB-ID	184116-6
ISSN	1097-0010 ; 0022-5142
ISSN (online)	1097-0010
ISSN	0022-5142
DOI	10.1002/jsfa.12616
Database	MEDical Literature Analysis and Retrieval System OnLINE

In stock of ZB MED Cologne/Königswinter

Zs.B 808: Show issues

Location:
Je nach Verfügbarkeit (siehe Angabe bei Bestand)
bis Jg. 2021: Bestellungen von Artikeln über das Online-Bestellformular
ab Jg. 2022: Lesesaal (EG)

Order via subito

Details ▾
- See ZB MED holdings
- Order with fees

Article ; Online: Galactomannan-led thermodynamic incompatibility for the O/W interfacial concentrating and emulsifying property enhancement of modified goose liver protein

Hu, Yangyang / Zhou, Changyu / Du, Lihui / Xia, Qiang / Sun, Yangying / Pan, Daodong

Food Hydrocolloids. 2023 Nov., v. 144 p.108980-

2023

Abstract: The thermodynamic incompatibility between modified goose liver protein (MGLP) and four galactomannans (fenugreek gum (FG), locust bean gum (LBG), guar gum (GG) and tara gum (TG)) and its improvement on emulsion stability were elucidated. Phase diagram ... ...

Abstract	The thermodynamic incompatibility between modified goose liver protein (MGLP) and four galactomannans (fenugreek gum (FG), locust bean gum (LBG), guar gum (GG) and tara gum (TG)) and its improvement on emulsion stability were elucidated. Phase diagram and Turbiscan stability index showed that there was monotonously increased phase separation between MGLP and galactomannans from FG, LBG, GG to TG due to their gradually strengthened volumetric exclusion effect. The incompatibility provided by GG conduced to most facilitated conformational flexibility (structural unfolding and exposure of hydrophobic group) of MGLP, which was responsible for its largest interfacial loading, interfacial pressure and dilatational elastic modulus. Despite providing larger thermodynamic incompatibility, the pronounced self-entanglement and network of TG chains restrained the protein unfolding at O/W interface and rendered relatively moderate interfacial adsorption and lateral association of MGLP. In emulsion systems, GG group exhibited lowest inter-droplet instability (i.e., flocculation and coalescence) and D [4,3] with minimized creaming instability, attributing to the most facilitated interfacial properties. Meanwhile, due to the pronounced entropy penalty mechanism, TG group gave the comparably droplet character and emulsion stability similar to GG group. This research may provide potential implications for the deep utilization of MGLP and the fabrication of by product proteins based emulsions via the interfacial concentrating effect of galactomannans.
Keywords	adsorption ; droplets ; emulsions ; entropy ; fenugreek ; flocculation ; galactomannans ; geese ; guar gum ; hydrocolloids ; hydrophobicity ; liver protein ; locust bean gum ; modulus of elasticity ; separation ; Modified goose liver protein ; Interfacial concentrating ; Adsorptive kinetics ; Emulsion stability
Language	English
Dates of publication	2023-11
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	742742-6
ISSN	1873-7137 ; 0268-005X
ISSN (online)	1873-7137
ISSN	0268-005X
DOI	10.1016/j.foodhyd.2023.108980
Database	NAL-Catalogue (AGRICOLA)

In stock of ZB MED Bonn / Germany

Z 4414: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾
- See ZB MED holdings
- Order with fees

Article ; Online: The combination of high‐throughput sequencing and LC–MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry‐cured bacon

Wu, Xueyi / Pan, Daodong / Xia, Qiang / Sun, Yangying / Geng, Fang / Cao, Jinxuan / Zhou, Changyu

Journal of the Science of Food and Agriculture 2023 Nov., v. 103, no. 14, p. 7187-7198

2023 , Page(s) 7187–7198

Abstract: BACKGROUND: To understand the mechanism of co‐inoculation of Staphylococcus vitulinus and Staphylococcus xylosus (SX&SV) on taste quality of dry‐cured bacon, physicochemical parameters, microbial community, metabolite compositions and taste attributes ... ...

Abstract	BACKGROUND: To understand the mechanism of co‐inoculation of Staphylococcus vitulinus and Staphylococcus xylosus (SX&SV) on taste quality of dry‐cured bacon, physicochemical parameters, microbial community, metabolite compositions and taste attributes were investigated during the processing of dry‐cured bacon with Staphylococcus inoculation. The potential correlation between core bacteria and metabolites was evaluated, and the metabolic pathway of key metabolites was further explored. RESULTS: The values of pH, water activity and adhesiveness were significantly lower in SX&SV, and more than 2.56‐ and 2.15‐fold higher values in richness and overall acceptance were found in SX&SV bacon than in CK bacon. The overwhelming advantage of Staphylococcus was confirmed in SX&SV by high‐throughput sequencing. Sixty‐six metabolites were identified by liquid chromatography–tandem mass spectrometry, and oligopeptides, amino acid derivatives and organic acids were the key components. Pearson correlation demonstrated that the accumulation of oligopeptides, amino acid derivatives and organic acids were positively correlated with high abundance of Staphylococcus. The pathways of purine metabolism, glutathione metabolism and glutamate metabolism were mainly involved in developing the taste quality of SX&SV. CONCLUSION: The co‐inoculation of Staphylococcus vitulinus and Staphylococcus xylosus enhanced the taste attributes of dry‐cured bacon. The present study provides the theoretical reference with respect to regulating the taste quality of fermented meat products by starter cultures of Staphylococcus during manufacture. © 2023 Society of Chemical Industry.
Keywords	Staphylococcus vitulinus ; Staphylococcus xylosus ; adhesion ; agriculture ; bacon ; bacterial communities ; biochemical pathways ; cured meats ; fermented meat ; glutamic acid ; glutathione ; liquid chromatography ; manufacturing ; metabolism ; metabolites ; pH ; tandem mass spectrometry ; taste ; water activity
Language	English
Dates of publication	2023-11
Size	p. 7187-7198
Publishing place	John Wiley & Sons, Ltd.
Document type	Article ; Online
Note	JOURNAL ARTICLE
ZDB-ID	184116-6
ISSN	1097-0010 ; 0022-5142
ISSN (online)	1097-0010
ISSN	0022-5142
DOI	10.1002/jsfa.12806
Database	NAL-Catalogue (AGRICOLA)

In stock of ZB MED Bonn / Germany

Z 1003: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾
- See ZB MED holdings
- Order with fees

Article ; Online: Antioxidant Activity and Cell Protection of Glycosylated Products in Different Reducing Sugar Duck Liver Protein Systems

Zhan, Feili / Luo, Jiafeng / Sun, Yangying / Hu, Yangyang / Fan, Xiankang / Pan, Daodong

Foods. 2023 Jan. 26, v. 12, no. 3

2023

Abstract: Duck liver is an important by-product of duck food. In this study, we investigated the effects of glucose, fructose, and xylose on the antioxidant properties of glycosylated products of duck liver protein and their protective effects on HepG2 cells. The ... ...

Abstract	Duck liver is an important by-product of duck food. In this study, we investigated the effects of glucose, fructose, and xylose on the antioxidant properties of glycosylated products of duck liver protein and their protective effects on HepG2 cells. The results show that the glycosylation products of the three duck liver proteins (DLP-G, DLP-F, and DLP-X) all exhibit strong antioxidant activity; among three groups, DLP-X shows the strongest ability to scavenge DPPH, ·OH free radicals, and ABTS⁺ free radicals. The glycosylated products of duck liver protein are not toxic to HepG2 cells and significantly increase the activity of antioxidant enzymes such as SOD, CAT, and GSH-Px in HepG2 cells at the concentration of 2.0 g/L, reducing oxidative stress damage of cells (p < 0.05). DLP-X has a better effect in reducing oxidative damage and increasing cellular activity in HepG2 cells than DLP-G and DLP-F (p < 0.05). In this study, the duck liver protein glycosylated products by glucose, fructose, and xylose were named as DLP-G, DLP-F, and DLP-X, respectively.
Keywords	antioxidant activity ; antioxidants ; byproducts ; ducks ; fructose ; glucose ; glycosylation ; liver ; liver protein ; oxidative stress ; toxicity ; xylose
Language	English
Dates of publication	2023-0126
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12030540
Database	NAL-Catalogue (AGRICOLA)

Order via subito

Article ; Online: Effect of different salt substitutions on the decomposition of lipids and volatile flavor compounds in restructured duck ham

Chen, Chen / Fan, Xiankang / Hu, Yangyang / Zhou, Changyu / Sun, Yangying / Du, Lihui / Pan, Daodong

LWT. 2023 Feb., v. 176 p.114541-

2023

Abstract: Excessive salt intake can increase the risk of cardiovascular diseases such as hypertension. Effect of different methods of salt substitution on lipid oxidation and volatile compounds formation by fermented restructured hams was studied. Sensory ratings ... ...

Abstract	Excessive salt intake can increase the risk of cardiovascular diseases such as hypertension. Effect of different methods of salt substitution on lipid oxidation and volatile compounds formation by fermented restructured hams was studied. Sensory ratings of 30% KCl+70% NaCl (w/w) and 25% k-lactate+75% NaCl (w/w) showed higher odor scores than 100% NaCl. HS-SPME-GC-MS results indicated that nonanal (fatty), 2-decenal, 2-methyl-butanoic acid methyl ester, 2-pentyl-furan (fruity), benzeneacetaldehyde (flora rose & sweet), linalool (floral aroma), linalyl acetate, eugenol, and 1-octen-3-ol (mushroom aroma) were the main contributors to this discrepancy. Furthermore, these compounds were mainly related to the degradation of lipids. The increase in the activity of critical enzymes affecting lipid degradation, such as acidic and neutral lipase, LOX, further led to an increase in fatty acid content in the salt substitution group. Correlation analysis demonstrated that unsaturated fatty acids such as C20:4n6, C20:6n3, and C18:2n6c were the main precursors to specific flavors of salt substitution. Therefore, this study has a guiding significance for producing healthy, low-salt, restructured ham with excellent organoleptic acceptability.
Keywords	acetates ; carboxylic ester hydrolases ; ducks ; eugenol ; fatty acid composition ; fermentation ; flavor ; flora ; ham ; hypertension ; linalool ; lipid peroxidation ; lipids ; mushrooms ; octenol ; odors ; risk ; Restructured ham ; Fatty acids ; HS-SPME-GC-MS ; Salt substitution
Language	English
Dates of publication	2023-02
Publishing place	Elsevier Ltd
Document type	Article ; Online
Note	Use and reproduction
ZDB-ID	241369-3
ISSN	0460-1173 ; 0023-6438
ISSN	0460-1173 ; 0023-6438
DOI	10.1016/j.lwt.2023.114541
Database	NAL-Catalogue (AGRICOLA)

In stock of ZB MED Bonn / Germany

Z 2634: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾
- See ZB MED holdings
- Order with fees

Article ; Online: Preparation and characterization of duck liver-derived antioxidant peptides based on LC-MS/MS, molecular docking, and machine learning

Fan, Xiankang / Han, Yun / Sun, Yangying / Zhang, Tao / Tu, Maolin / Du, Lihui / Pan, Daodong

LWT. 2023 Feb., v. 175 p.114479-

2023

Abstract: In this study, 4 novel duck liver-derived bioactive peptides with high antioxidant capacity were prepared by fermentation, RP-HPLC purification, LC-MS/MS identification, molecular docking, and machine learning. The molecular docking results demonstrated ... ...

Abstract	In this study, 4 novel duck liver-derived bioactive peptides with high antioxidant capacity were prepared by fermentation, RP-HPLC purification, LC-MS/MS identification, molecular docking, and machine learning. The molecular docking results demonstrated their antioxidant power mainly by forming hydrogen bonds between their amino acid residues and free radical molecules. Machine learning further confirmed their ACE inhibitory and antioxidant effects. Moreover, in H₂O₂-induced HepG2 oxidative damage cell models, they could increase the activities and mRNA expression levels of intracellular antioxidant enzymes (SOD, CAT, and GSH-Px), and reduce the content of malondialdehyde (MDA) and reactive oxygen species (ROS) accumulation, thereby inhibiting intracellular oxidative damage. It has important implications for the high-value utilization of duck liver byproducts and food-derived bioactive peptides drinks development.
Keywords	amino acids ; antioxidant activity ; ducks ; fermentation ; free radicals ; gene expression ; hydrogen ; liver ; malondialdehyde ; peptides ; reactive oxygen species ; Duck liver ; Antioxidant peptides ; Molecular docking ; LC-MS/MS ; Machine learning
Language	English
Dates of publication	2023-02
Publishing place	Elsevier Ltd
Document type	Article ; Online
Note	Use and reproduction
ZDB-ID	241369-3
ISSN	0460-1173 ; 0023-6438
ISSN	0460-1173 ; 0023-6438
DOI	10.1016/j.lwt.2023.114479
Database	NAL-Catalogue (AGRICOLA)

In stock of ZB MED Bonn / Germany

Z 2634: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾
- See ZB MED holdings
- Order with fees

Article ; Online: Ultrasound‐assisted phosphorylation of goose myofibrillar proteins: improving protein structure and functional properties

Zhou, Yan / Sun, Yangying / Pan, Daodong / Xia, Qiang / Zhou, Changyu

Journal of the Science of Food and Agriculture. 2023 Aug. 30, v. 103, no. 11 p.5412-5421

2023

Abstract: BACKGROUND: Goose meat is rough and embedded with dense connective tissue, impairing protein solubility. Therefore, to improve the functional properties of goose myofibrillar protein (GMP), ultrasound was used to assist the phosphorylation of GMP. ... ...

Abstract	BACKGROUND: Goose meat is rough and embedded with dense connective tissue, impairing protein solubility. Therefore, to improve the functional properties of goose myofibrillar protein (GMP), ultrasound was used to assist the phosphorylation of GMP. RESULTS: The fact that GMP attached covalently with the phosphate group of sodium tripolyphosphate (GMP‐STP) was disclosed directly by Fourier transform infrared spectroscopy. Furthermore, ultrasound significantly improved the hydrophobicity and solubility of GMP‐STP, which could be attributed to the conversion of α‐helix to β‐sheet, β‐turns, and random coils by sonication. The spatial stabilization of the protein phosphorylation process was boosted by ultrasound, making the droplets more dispersed, and thus an improvement in the functional properties of GMP‐STP was observed. Water‐holding capacity, oil‐binding capacity, and emulsifying and foaming properties were best at an ultrasound power of 400 W. CONCLUSION: Ultrasound‐assisted phosphorylation has great potential to modulate the structure–function relationship of proteins. © 2023 Society of Chemical Industry.
Keywords	Fourier transform infrared spectroscopy ; agriculture ; chemical bonding ; geese ; hydrophobicity ; meat ; protein phosphorylation ; protein solubility ; protein structure ; sodium tripolyphosphate ; sonication ; structure-activity relationships ; ultrasonic treatment ; ultrasonics ; water holding capacity
Language	English
Dates of publication	2023-0830
Size	p. 5412-5421.
Publishing place	John Wiley & Sons, Ltd.
Document type	Article ; Online
Note	JOURNAL ARTICLE
ZDB-ID	184116-6
ISSN	1097-0010 ; 0022-5142
ISSN (online)	1097-0010
ISSN	0022-5142
DOI	10.1002/jsfa.12616
Database	NAL-Catalogue (AGRICOLA)

In stock of ZB MED Bonn / Germany

Z 1003: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾
- See ZB MED holdings
- Order with fees

Article: Preparation, Morphology and Release of Goose Liver Oil Microcapsules.

Li, Chunwei / Fan, Xiankang / Sun, Yangying / Zhou, Changyu / Pan, Daodong

Foods (Basel, Switzerland)

2022 Volume 11, Issue 9

Abstract: Goose liver oil (GLO) microcapsules were prepared by konjac glucomannan (KGM) and soybean protein isolate (SPI) for the first time as wall materials. The GLO could be effectively encapsulated, with an encapsulation efficiency of 83.37%, when the ratio of ...

Abstract	Goose liver oil (GLO) microcapsules were prepared by konjac glucomannan (KGM) and soybean protein isolate (SPI) for the first time as wall materials. The GLO could be effectively encapsulated, with an encapsulation efficiency of 83.37%, when the ratio of KGM to SPI was 2.9:1, the concentration of the KGM-SPI composite gel layer was 6.28% and the ratio of the GLO to KGM-SPI composite gel layer was 1:6. Fourier transform infrared spectroscopy and X-ray diffraction methods showed electrostatic interactions between KGM and SPI molecules and the formation of hydrogen bonds between the GLO and KGM-SPI wall components. The results of scanning electron microscopy showed a smooth spherical surface morphology of the microcapsules with a dense surface and no cracks. The confocal laser scanning microscopy showed that the microcapsules were homogeneous inside and no coalescence occurred. The encapsulated GLO has a significantly higher thermal and oxidative stability compared to free GLO. In the in vitro digestion experiment, 85.2% of the microcapsules could travel through gastric juice, and 75.2% could be released in the intestinal region. These results suggested that microcapsules prepared by KGM-SPI might be used as a carrier for the controlled release of GLO and could microencapsulate various oil-soluble nutrients in food products.
Language	English
Publishing date	2022-04-26
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods11091236
Database	MEDical Literature Analysis and Retrieval System OnLINE

Order via subito

To top

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

More links

Kategorien

Order via subito

More links

Kategorien

In stock of ZB MED Cologne/Königswinter

Order via subito

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

More links

Kategorien

Order via subito

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

More links

Kategorien

Order via subito