Formation of protein-dextran conjugates to prepare nanoemulsions: Storage stability and interfacial behavior-Reference-Cited by-同舟云学术

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Formation of protein-dextran conjugates to prepare nanoemulsions: Storage stability and interfacial behavior

Published:2024-06 Issue: Volume:59 Page:103906
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Huang Ao,Liu Xinhua,Liu Jianmei,Luo Shunjing,Ye Jiangping,Liu Chengmei^ORCID

Publisher

Elsevier BV

Reference34 articles.

1. Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates;Abdelhedi;Food Chemistry,2017

2. Recent progress in the utilization of pea protein as an emulsifier for food applications;Burger;Trends in Food Science & Technology,2019

3. Hydroxypropylmethylcellulose at the oil–water interface. Part I. Bulk behaviour and dynamic adsorption as affected by pH;Camino;Food Hydrocolloids,2011

4. Nanoemulsions as delivery systems for lipophilic nutraceuticals: Strategies for improving their formulation, stability, functionality and bioavailability;Choi;Food Science and Biotechnology,2020

5. Hydrocolloids as emulsifiers and emulsion stabilizers;Dickinson;Food Hydrocolloids,2009

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. Preparation of protein-polyphenol-polysaccharide ternary complexes to regulate the interfacial structure of emulsions: Interfacial behavior and emulsion stability;Food Hydrocolloids;2024-12

2. An antibacterial film using κ-carrageenan loaded with benzyl isothiocyanate nanoemulsion: Characterization and application in beef preservation;International Journal of Biological Macromolecules;2024-09

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