Stability of electrostatically stabilized emulsions and its encapsulation of astaxanthin against environmental stresses: Effect of sodium caseinate-sugar beet pectin addition order-Reference-Cited by-同舟云学术

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Stability of electrostatically stabilized emulsions and its encapsulation of astaxanthin against environmental stresses: Effect of sodium caseinate-sugar beet pectin addition order

Published:2024 Issue: Volume:9 Page:100821
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Pu Xiaolu^ORCID,Yu Shuaipeng,Cui Yue,Tong Ziqian,Wang Changyan,Wang Lin,Han Junhua,Zhu Hong,Wang Shijie^ORCID

Funder

Department of Education of Hebei Province

Hebei Province Science and Technology Support Program

Hebei University of Technology

Natural Science Foundation of Hebei Province

Publisher

Elsevier BV

Reference60 articles.

1. Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation;Ardestani;Chemical and Biological Technologies in Agriculture,2022

2. Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: gum Arabic, beet pectin, and corn fiber gum;Bai;Food Hydrocolloids,2017

3. Effect of conformation of sugar beet pectin on the interfacial and emulsifying properties;Bindereif;Foods,2022

4. Multiple Pickering emulsions stabilized by food-grade particles as innovative delivery systems for bioactive compounds;Boostani;Adv. Colloid Interface Sci.,2024

5. Effect of pH on the soybean whey protein–gum Arabic emulsion delivery systems for curcumin: emulsifying, stability, and digestive properties;Cao;Food Chem.,2024

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