Characteristics, formation mechanism and stability of high internal phase emulsions stabilized by porcine plasma protein (PPP) / carrageenan (CG) hybrid particles-Reference-Cited by-同舟云学术

Characteristics, formation mechanism and stability of high internal phase emulsions stabilized by porcine plasma protein (PPP) / carrageenan (CG) hybrid particles

Published:2022-06 Issue: Volume:47 Page:101751
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Yan Ping,Yuan Jiang-lan^ORCID,Kang Xu,Lv Jin-ying,Liu Xiao-cui

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference50 articles.

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

5. Development of anti-photo and anti-thermal high internal phase emulsions stabilized by biomass lignin as a nutraceutical delivery system;Chen;Food & Function,2019

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