High internal phase Pickering emulsions stabilized by the complexes of ultrasound-treated pea protein isolate/mung bean starch for delivery of β-carotene-Reference-Cited by-同舟云学术

High internal phase Pickering emulsions stabilized by the complexes of ultrasound-treated pea protein isolate/mung bean starch for delivery of β-carotene

Published:2024-05 Issue: Volume:440 Page:138201
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Shiyu,Zhu Yingying,Hao Xiyu,Su Hang,Chen Xin,Yao Yang^ORCID

Funder

Earmarked Fund for China Agriculture Research System

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

1. Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein;Alavi;Food Hydrocolloids,2021

2. Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products;Badar;Trends in Food Science & Technology,2023

3. Conjugation of aminated sugar beet pectin–tannic acid nanoparticles with cinnamaldehyde at the oil–water interface to stabilize a 3D printable high-internal phase emulsion;Chen;Food Hydrocolloids,2023

4. Effect of ultrasound on the glycosylation reaction of pea protein isolate-arabinose: Structure and emulsifying properties;Chen;Ultrasonics Sonochemistry,2022

5. Effects of high-intensity ultrasound on the structural, optical, mechanical and physicochemical properties of pea protein isolate-based edible film;Cheng;Ultrasonics Sonochemistry,2021

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1. Molecular interaction of cyclodextrins with cellulose nanocrystals: A new venue for improving the functional properties of Pickering emulsions;Food Hydrocolloids;2025-01

2. Fabrication of pea protein isolate-stabilized oil-in-water emulsions with high freeze-thaw stability: Effect of high intensity ultrasonic on emulsions and interfacial protein structure;Food Hydrocolloids;2024-12

3. Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginate;Ultrasonics Sonochemistry;2024-08

4. Encapsulation of hydrophobic active ingredients in plant proteins: modulation of interfacial properties and encapsulation efficiency;Current Opinion in Food Science;2024-06

5. Effect of Soy Protein Isolate on Pasting, Rheological, and Textural Attributes of Potato Starch;Starch - Stärke;2024-03-18