Soy protein isolate-sodium alginate colloidal particles for improving the stability of high internal phase Pickering emulsions: Effects of mass ratios

Author:

Wang Zhi,Zhao Yubo,Liu Haotian,Chen Qian,Liu Qian,Kong Baohua

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference40 articles.

1. Locust bean gum provides excellent mechanical and release attributes to soy protein-based natural hydrogels;Başyiğit;International Journal of Biological Macromolecules,2023

2. Formation, structure and stability of high internal phase Pickering emulsions stabilized by BSPI-C3G covalent complexes;Cui;Food Chemistry: X,2022

3. Soy protein isolate (SPI)-hemin complex nanoparticles as a novel water-soluble iron-fortifier: fabrication, formation mechanism and in vitro bioavailability;Fan;Food Bioscience,2022

4. High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris);Galvão;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2022

5. Pomelo peel derived nanocellulose as Pickering stabilizers: Fabrication of Pickering emulsions and their potential as sustained-release delivery systems for lycopene;Gao;Food Chemistry,2023

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