Water-in-oil microemulsion: effect of Desmodium intortum protein isolate–emulsifier interaction, and its stability-Reference-Cited by-同舟云学术

Water-in-oil microemulsion: effect of Desmodium intortum protein isolate–emulsifier interaction, and its stability

Published:2021-01-01 Issue:1 Volume:24 Page:764-779
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Zhang Jie¹,Liu Pan-Dao¹,Yan Lin-Ling¹,Chen Zhi-Jian¹,Huan Heng-Fu¹,Li Xin-Yong¹,Dong Rong-Shu¹,Chen Jian²

Affiliation:

1. Department of Grass Research, Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou, P.R, China

2. Department of Food Science, Key Laboratory of Food Nutrition and Functional Food of Hainan Province; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education; Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea; College of Food Science and Technology, Hainan University, Haikou, PR, China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1924777

Reference31 articles.

1. Do depletant stabilized water-in-oil microemulsions have implications for nanoencapsulation?

2. Yang, R.; Zeng, C.; Yu, H.; Chen, L.; Qu, X.; Lingbo.; et al. The Interaction of Flavonoid-BSA and the Relationship between Molecular Structure of Flavonoids and Their Binding to BSA. Acta Chim. Sinica.1995-1999, 2010,68(19), 1995-1999.

3. Investigation on the Interaction between Ilaprazole and Bovine Serum Albumin without or with Different C-Ring Flavonoids from the Viewpoint of Food–Drug Interference

4. Antimicrobial activity of nanocellulose conjugated with allicin and lysozyme

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