The present state and future outlook of pectin-based nanoparticles in the stabilization of Pickering emulsions-Reference-Cited by-同舟云学术

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The present state and future outlook of pectin-based nanoparticles in the stabilization of Pickering emulsions

Published:2024-05-11 Issue: Volume: Page:1-25
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:

Zhou Shengxue¹,Zhang Wei¹,Han Xiao²,Liu Jinhui¹³,Asemi Zatollah⁴

Affiliation:

1. College of Chinese Medicine, Jilin Agricultural Science and Technology College, Jilin, China

2. Jilin Jinziyuan Biotechnology Co., Ltd, Shuangliao, Jilin, China

3. Huashikang (Shenyang) Health Industry Group Co., Ltd, Shenyang, Liaoning, China

4. Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, I.R, Iran

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2351163

Reference135 articles.

1. Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications

2. Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil

3. Applications of ultrasound in analysis, processing and quality control of food: A review

4. Light-Triggered Release from Pickering Emulsions Stabilized by TiO2 Nanoparticles with Tailored Wettability

5. Pickering Emulsions for Food Applications: Background, Trends, and Challenges

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