Novel pickering emulsion stabilized by glycosylated whey protein isolate: Characterization, stability, and curcumin bioaccessibility
Author:
Funder
China Postdoctoral Science Foundation
Young Talents Project of Northeast Agricultural University
Publisher
Elsevier BV
Subject
Food Science,Analytical Chemistry
Reference41 articles.
1. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature protocols,2019
2. Effect of interactions between glycosylated protein and tannic acid on the physicochemical stability of Pickering emulsions;Chen;LWT-Food Science and Technology,2021
3. Enzymatically produced nanocellulose as emulsifier for Pickering emulsion;Cui;Food Hydrocolloids,2023
4. Utilization of ultrasound and glycation to improve functional properties and encapsulated efficiency of proteins in anthocyanins;Cui;Food Chemistry,2023
5. Resveratrol-loaded α-lactalbumin-chitosan nanoparticle-encapsulated high internal phase Pickering emulsion for curcumin protection and its in vitro digestion profile;Fan;Food Chemistry: X,2022
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