Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods-Reference-Cited by-同舟云学术

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Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods

Published:2020-09 Issue: Volume:103 Page:293-303
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Yan Xiaojia,Ma Cuicui,Cui Fengzhan,McClements David Julian,Liu Xuebo,Liu Fuguo

Funder

Hong Kong Scholars Program

Shaanxi Province for New Stars of Provincial Young Scientific Worker

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference129 articles.

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2. Pharmacological basis for the role of curcumin in chronic diseases: An age-old spice with modern targets;Aggarwal;Trends in Pharmacological Sciences,2009

3. Peptides are building blocks of heat-induced fibrillar protein aggregates of β-lactoglobulin formed at pH 2;Akkermans;Biomacromolecules,2008

4. Synthesis and biomedical applications of hollow nanostructures;An;Nano Today,2009

5. Conjugate microgel-stabilized Pickering emulsions: Role in delaying gastric digestion;Araiza-Calahorra;Food Hydrocolloids,2020

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2. Recent developments on the freeze-thaw stability of Pickering emulsions and its application as nutrient delivery vehicles;Food Hydrocolloids;2025-01

3. Effect of the addition of Chachafruto flour on the stability of oil-in-water emulsions and the physicochemical properties of spray-drying microcapsules;Food Chemistry;2025-01

4. Pickering emulsification of pyrrolidone-based block copolymer aggregates: Effects of copolymer composition and oil;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-12

5. Whipped cream stabilized by faba bean protein isolate microgel particles substituted for sodium caseinate: Whipping performance and foam stabilization analysis;Food Hydrocolloids;2024-12

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