Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation-Reference-Cited by-同舟云学术

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Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

Published:2021-10 Issue: Volume:119 Page:106839
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ribeiro E.F.,Morell P.,Nicoletti V.R.,Quiles A.,Hernando I.

Funder

Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference120 articles.

1. Surface modification of microcrystalline cellulose: Physicochemical characterization and applications in the Stabilization of Pickering emulsions;Ahsan;International Journal of Biological Macromolecules,2019

2. Synthesis and characterization of octenyl succinic anhydride modified starches for food applications. A review of recent literature;Altuna;Food Hydrocolloids,2018

3. Fabricating a pickering stabilizer from Okara dietary fibre particulates by conjugating with soy protein isolate via maillard reaction;Ashaolu;Foods,2020

4. Formulation of Pickering sunflower oil-in-water emulsion stabilized by chitosan-stearic acid nanogel and studying its oxidative stability;Atarian;Carbohydrate Polymers,2019

5. Self-assembled networks of short and long chitin nanoparticles for oil/water interfacial superstabilization;Bai;ACS Sustainable Chemistry & Engineering,2019

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5. Properties regulation and mechanism on ferritin/chitooligosaccharide dual-compartmental emulsions and its application for co-encapsulation of curcumin and quercetin bioactive compounds;Food Chemistry;2024-11

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