Construction of whey protein gels prepared by three methods to stabilize high internal phase Pickering emulsions loaded with CoQ10 under different pH-Reference-Cited by-同舟云学术

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Construction of whey protein gels prepared by three methods to stabilize high internal phase Pickering emulsions loaded with CoQ10 under different pH

Published:2023-09 Issue: Volume:421 Page:136192
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Xiang,Zhang Minghao,Zhou Li,Liu Jikai,Marchioni Eric

Funder

Natural Science Foundation of Hubei Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel;Cen;Food Chemistry,2022

2. Multifunctional chitosan inverse opal particles for wound healing;Chen;ACS Nano,2018

3. The remarkable role of hydrogen bond, halogen, and solvent effect on self-healing supramolecular gel;Chen;Materials Today Chemistry,2022

4. High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability;Chen;Food Hydrocolloids,2022

5. The stabilization and antioxidant performances of coenzyme Q10-loaded niosomes coated by PEG and chitosan;Cheng;Journal of Molecular Liquids,2021

Cited by 6 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. Investigating the effect of whey protein isolate:proanthocyanidin complex ratio on the stability and antioxidant capacity of Pickering emulsions;International Journal of Biological Macromolecules;2024-11

2. A novel Pickering emulsion gels stabilized by cellulose nanofiber/dihydromyricetin composite particles: Microstructure, rheological behavior and oxidative stability;International Journal of Biological Macromolecules;2024-10

3. Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications;Exploration of Foods and Foodomics;2024-07-30

4. Bovine serum albumin-liposome stabilized high oil-phase emulsion: Effect of liposome ratio on interface properties and stability;International Journal of Biological Macromolecules;2024-05

5. Mixed whey and pea protein based cold-set emulsion gels induced by calcium chloride: Fabrication and characterization;International Journal of Biological Macromolecules;2023-12

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