Fabrication and characterization of salidroside W/O/W emulsion with sodium alginate-Reference-Cited by-同舟云学术

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Fabrication and characterization of salidroside W/O/W emulsion with sodium alginate

Published:2024-06 Issue: Volume:22 Page:101260
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Zhang Qian,Wang Yu-Qiao,Li Lin,Song Hao-Lin,Wu Hai-Tao,Zhu Bei-Wei

Funder

Science and Technology Program of Hunan Province

Department of Science and Technology of Liaoning Province

Publisher

Elsevier BV

Reference48 articles.

1. Preparation and evaluation of w/o/w-type emulsions for encapsulation of citronella essential oil by inverse ionic gelation;Benegra;Colloid and Polymer Science,2023

2. Fabrication and characterisation of whey protein isolate-propolis-alginate complex particles for stabilising alpha-tocopherol-contained emulsions;Chang;International Dairy Journal,2020

3. Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of 13-carotene emulsions;Chen;Food Chemistry,2022

4. Optimization of alginate-whey protein isolate microcapsules for survivability and release behavior of probiotic bacteria;Dehkordi;Applied Biochemistry and Biotechnology,2020

5. Double emulsions stabilized by food biopolymers;Dickinson;Food Biophysics,2011

Cited by 2 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. Physicochemical and digestion properties of fish oil and anthocyanins co-encapsulated W/O/W emulsion reinforced with alginate;Journal of Agriculture and Food Research;2024-06

2. Improving salidroside stability using water-in-oil-in-water emulsion with whey protein isolate: Formation and characterization;LWT;2024-05

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