Work

Preparation, structural characterization and in vitro digestibility mechanism of walnut oil body emulsion gels based on crosslinking of edible polysaccharide and vanillin

Year: 2025

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2025.111167

Authors: Kaiyang Zhu, Ji Ma, Hafiz Muhammad Mubeen, Ting Zhang, Hongjie Lei, Wenge Zhao, Huaide Xu, Mei Li

Institutions: Northwest A&F University, Xinjiang Academy of Agricultural Sciences

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: Ministry of Science and Technology of the People's Republic of China, Northwest A and F University, National Key Research and Development Program of China

Awards: G2690290196, G2809896669, G6514971491, G6798301665, G964530093

OpenAlex ID: W4407110772

FWCI: 9.23

Cites: 81

Cited by: 21

Related to: 10