Novel Pickering emulsion stabilized by glycosylated whey protein isolate: Characterization, stability, and curcumin bioaccessibility-Reference-Cited by-同舟云学术

Novel Pickering emulsion stabilized by glycosylated whey protein isolate: Characterization, stability, and curcumin bioaccessibility

Published:2024-03 Issue: Volume:21 Page:101186
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Li Di,Jiang Yujun,Shi Jia^ORCID

Funder

China Postdoctoral Science Foundation

Northeast Agricultural University

Young Talents Project of Northeast Agricultural University

Publisher

Elsevier BV

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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3. Effect of glycosylation modification on structure and properties of soy protein isolate: A review;Journal of Food Science;2024-07-02

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