Fabrication and characterization of Pickering High Internal Phase Emulsions (HIPEs) stabilized by chitosan-caseinophosphopeptides nanocomplexes as oral delivery vehicles-Reference-Cited by-同舟云学术

Fabrication and characterization of Pickering High Internal Phase Emulsions (HIPEs) stabilized by chitosan-caseinophosphopeptides nanocomplexes as oral delivery vehicles

Published:2019-08 Issue: Volume:93 Page:34-45
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Huang Xiao-Nan,Zhou Fu-Zhen,Yang Tao,Yin Shou-Wei,Tang Chuan-He,Yang Xiao-Quan

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

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4. Antioxidant mechanisms of caseinophosphopeptides and casein hydrolysates and their application in ground beef;Díaz;Journal of Agricultural and Food Chemistry,2004

5. Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions;Díaz;Journal of Agricultural and Food Chemistry,2003

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