Progress in using cross-linking technologies to increase the thermal stability of colloidal delivery systems-Reference-Cited by-同舟云学术

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Progress in using cross-linking technologies to increase the thermal stability of colloidal delivery systems

Published:2024-05-08 Issue: Volume: Page:1-15
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Xu Wen¹,He Kuang¹,Lin Ziqiang¹,McClements David Julian²,Jin Zhengyu¹³^ORCID,Chen Long¹³^ORCID

Affiliation:

1. School of Food Science and Technology, Jiangnan University, Wuxi, China

2. Department of Food Science, University of Massachusetts, Amherst, MA, USA

3. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China

Funder

Natural Science Foundation of China

National Key Research and Development Program of China – China

the Interdisciplinary Integration Innovation Project

Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2349729

Reference87 articles.

1. Stability of whey protein bioactive peptide‐stabilised nanoemulsions: effect of pH, ions, heating and freeze–thawing

2. Smart and Active Food Packaging: Insights in Novel Food Packaging

3. Effects of Metal Concentration, pH, and Temperature on the Chlorophyll Derivative Content, Green Colour, and Antioxidant Activity of Amaranth (Amaranthus viridis) Purees

4. Stabilization of biopolymer microgels formed by electrostatic complexation: Influence of enzyme (laccase) cross-linking on pH, thermal, and mechanical stability

5. Effects of environmental stresses on physiochemical stability of β-carotene in zein-carboxymethyl chitosan-tea polyphenols ternary delivery system

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