Kinetic stability of the oil-in-water emulsions and dynamic interfacial properties of mixtures of sucrose esters and polysaccharides-Reference-Cited by-同舟云学术

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Kinetic stability of the oil-in-water emulsions and dynamic interfacial properties of mixtures of sucrose esters and polysaccharides

Published:2021-09 Issue: Volume:357 Page:129693
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fernandes Raquel Nunes,Simiqueli Andréa Alves,Vidigal Márcia Cristina Teixeira Ribeiro,Minim Valéria Paula Rodrigues,Minim Luis Antonio

Funder

CNPq

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Synthesis and characterization of maltose fatty acid monoesters as biosurfactants;Allen;Journal of Surfactants and Detergents,2002

2. Synthesis, surface properties of glucosyl esters from renewable materials for use as biosurfactants;An;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2019

3. ATR-IR Spectroscopy for the Investigation of Solution Reaction Kinetics: Hydrolysis of Trimethyl Phosphate;Bayada;Applied Spectroscopy,1995

4. Characterization of micelles formed by sucrose 6-O-monoesters;Becerra;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2008

5. Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties;Cai;Food Hydrocolloids,2018

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2. Co-encapsulation of curcumin and fucoxanthin in solid-in-oil-in-water multilayer emulsions: Characterization, stability and programmed sequential release;Food Chemistry;2024-10

3. Technical-functional and surface properties of white common bean proteins (Phaseolus vulgaris L.): Effect of pH, protein concentration, and guar gum presence;Food Research International;2024-09

4. Emulsifying property of Schinopsis brasiliensis gum in oil-in-water emulsions;Next Materials;2024-07

5. Enhancing the Mickering emulsifying capacity of agarose microgels by complexation with microamounts of sorbitan monolaurate (Tween-20);International Journal of Food Engineering;2024-06-01

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