Pectin-whey protein complexes vs. small molecule surfactants for stabilization of double nano-emulsions as novel bioactive delivery systems-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Pectin-whey protein complexes vs. small molecule surfactants for stabilization of double nano-emulsions as novel bioactive delivery systems

Published:2019-03 Issue: Volume:245 Page:139-148
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Gharehbeglou Pouria,Jafari Seid Mahdi^ORCID,Hamishekar Hamed,Homayouni Aziz,Mirzaei Habibollah

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

1. Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application;Aditya;J. Func. Foods,2015

2. Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion;Aditya;Food Chem.,2015

3. Formation of whey protein isolate hydrolysate stabilized nanoemulsion;Adjonu;Food Hydrocolloids,2014

4. Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nano-capsules;Assadpour;Int. J. Biol. Macromol.,2017

5. Evaluation of folic acid nano-encapsulation by double emulsions;Assadpour;Food Bioprocess Technol.,2016

Cited by 99 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Predictive modeling of oleuropein release from double nanoemulsions: An analytical study comparing intelligent models and Monte Carlo simulation;Journal of Agriculture and Food Research;2024-09

2. The colloidal stability of water-in-oil-in-water double emulsion stabilized by Pickering emulsifier mixture in encapsulating ethanolic kenaf leaves extract;Journal of Food Measurement and Characterization;2024-07-10

3. Nanoliposomal Encapsulation of Capparis spinosa Extract and Its Application in Jelly Formulation;Molecules;2024-06-12

4. Studies on the Properties and Stability Mechanism of Double Emulsion Gels Prepared by Heat-Induced Aggregates of Egg White Protein-Oligosaccharides Glycosylation Products;Foods;2024-06-10

5. Oxidised porous starch carrier for caffeine delivery: preparation, characterisation, and in vitro release;International Journal of Food Science & Technology;2024-05-24

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3