Edible Wax-Based Nanoparticles as Novel Stabilizers for Oil-in-Water Pickering Emulsion-Reference-Cited by-同舟云学术

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Edible Wax-Based Nanoparticles as Novel Stabilizers for Oil-in-Water Pickering Emulsion

Published:2023-02-01 Issue:6 Volume:16 Page:1356-1373
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Shirvani Atefe,Goli Sayed Amir Hossein,Varshosaz Jaleh,Salvia-Trujillo Laura,Martín-Belloso Olga

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-023-03014-3.pdf

Reference39 articles.

1. de Almeida, M. M. C., Francisco, C. R. L., de Oliveira, A., et al. (2018). Textural, color, hygroscopic, lipid oxidation, and sensory properties of cookies containing free and microencapsulated chia oil. Food and Bioprocess Technology, 11, 926–939. https://doi.org/10.1007/s11947-018-2057-x

2. American Oil Chemists’ Society. (2004). Method Cd19–90. Official methods and recommended practices of the AOCS (5th ed.). Champaign, IIIinois. USA

3. Bai, L., Lv, S., Xianga, W., Huan, S., McClements, D. J., & Rojas, O. J. (2019). Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and Stability. Food Hydrocolloids, 96, 699–708. https://doi.org/10.1016/j.foodhyd.2019.04.038

4. Chen, Y. B., Zhu, X. F., Liu, T. X., Lin, W. F., Tang, C. h, & Liu, R. (2019). Improving freeze-thaw stability of soy nanoparticle-stabilized emulsions through increasing particle size and surface hydrophobicity. Food Hydrocolloids, 47, 404–412. https://doi.org/10.1016/j.foodhyd.2018.08.020

5. Espinosa-Solís, V., García-Tejeda, Y. V., Portilla-Rivera, O. M., & Barrera-Figueroa, V. (2021). Tailoring olive oil microcapsules via microfluidization of pickering o/w emulsions. Food and Bioprocess Technology, 14, 1835–1843. 14, 1835–1843 (2021). https://doi.org/10.1007/s11947-021-02673-4

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1. Characteristics and stabilization of Pickering emulsions constructed using myosin from bighead carp (Aristichthys nobilis);Food Chemistry;2024-10

2. Future trends in the field of Pickering emulsions: Stabilizers, spray-dried microencapsulation and rehydration for food applications;Trends in Food Science & Technology;2024-08

3. Pickering emulsions stabilized by cellulose nanocrystals extracted from hazelnut shells: Production and stability under different harsh conditions;International Journal of Biological Macromolecules;2024-02

4. Preparation, characterization and stability of water-in-oil Pickering emulsions stabilized by acylated EGCG derivatives;LWT;2024-01

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