Encapsulation and protection of β-carotene in Pickering emulsions stabilized by chitosan-phytic acid-cyclodextrin nanoparticles-Reference-Cited by-同舟云学术

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Encapsulation and protection of β-carotene in Pickering emulsions stabilized by chitosan-phytic acid-cyclodextrin nanoparticles

Published:2024-06 Issue: Volume:59 Page:103845
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Lin Qianzhu,Jiang Han,Li Xiaojing,McClements David Julian^ORCID,Sang Shangyuan,Wang Jinpeng,Jiao Aiquan,Jin Zhengyu,Qiu Chao^ORCID

Publisher

Elsevier BV

Reference43 articles.

1. Enhancing bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems;Boonlao;Colloids and Surfaces B: Biointerfaces,2022

2. Beverage emulsions: Comparison among nanoparticle stabilized emulsion with starch and surfactant stabilized emulsions;Chaudhari;Food Research International,2015

3. Tannic acid-aminated sugar beet pectin nanoparticles as a stabilizer of high-internal-phase Pickering emulsions;Chen;Journal of Agricultural and Food Chemistry,2022

4. Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type;Cheng;Food Chemistry,2012

5. Gliadin nanoparticles Pickering emulgels for β-carotene delivery: Effect of particle concentration on the stability and bioaccessibility;Cheng;Molecules,2020

Cited by 3 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. Molecular interaction of cyclodextrins with cellulose nanocrystals: A new venue for improving the functional properties of Pickering emulsions;Food Hydrocolloids;2025-01

2. Exploring particle‐based stabilisation of Pickering emulsions in food, aquaculture, and industrial applications;International Journal of Food Science & Technology;2024-09-06

3. Preparation of Fresh-Keeping Paper Using Clove Essential Oil through Pickering Emulsion and Maintaining the Quality of Postharvest Cherry Tomatoes;Foods;2024-04-26

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