Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review-Reference-Cited by-同舟云学术

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Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review

Published:2020-08 Issue: Volume:242 Page:116388
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Zhang Ruyuan,Belwal Tarun,Li Li,Lin Xingyu,Xu Yanqun,Luo Zisheng

Funder

Key Research and Development Program of Zhejiang Province

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference156 articles.

1. Pectic polysaccharides with different structural characteristics as inhibitors of pancreatic lipase;Aguilera-Angel;Food Hydrocolloids,2018

2. Molecular associations in acacia gums;Al-Assaf;Structural Chemistry,2009

3. Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality;Alba;Food Hydrocolloids,2017

4. Competitive adsorption of proteins with methylcellulose and hydroxypropyl methylcellulose;Arboleya;Food Hydrocolloids,2005

5. Spontaneous formation of flavor oil emulsions by using sucrose esters and emulsion stability study;Ariyaprakai;Food Biophysics,2019

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