Preparation, stability, and in vitro transport of soybean protein-based diosgenin nanoemulsions-Reference-Cited by-同舟云学术

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Preparation, stability, and in vitro transport of soybean protein-based diosgenin nanoemulsions

Published:2023-12 Issue: Volume:20 Page:100982
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Guanghui Li,Qi Liu,Anning Gao,Luting Ren,Yinghan Zhang,Weiyun Guo,Shenghua He,Fengyi Gao,Xiaoli Peng

Funder

Xuchang University

National University of Singapore

Shaanxi Province Department of Science and Technology

National Natural Science Foundation of China

Key Science and Technology Program of Shaanxi Province

China Scholarship Council

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference39 articles.

1. Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions;Artiga-Artigas;Food Hydrocolloids,2017

2. Enhancement of the chemical stability of nanoemulsions loaded with curcumin by unsaturated mannuronate oligosaccharide;Bi;Food Chemistry,2023

3. The development and properties of nanoemulsions stabilized with glycated soybean protein for carrying β-carotene;Bu;Journal of Food Engineering,2023

4. Rice bran protein-based nanoemulsion carrier for improving stability and bioavailability of quercetin;Chen;Food Hydrocolloids,2020

5. Characteristics of submicron emulsions prepared by ultra-high pressure homogenisation: Effect of chilled or frozen storage;Cortés-Muñoz;Food Hydrocolloids,2009

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