Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate-Reference-Cited by-同舟云学术

Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate

Published:2023-01 Issue: Volume:400 Page:134032
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Hong,Tan Simin,Gan Hongmei,Zhang Huajiang,Xia Ning,Jiang Longwei,Ren Haowei,Zhang Xiaonan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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3. Utilization of polysaccharide-based high internal phase emulsion for nutraceutical encapsulation: Enhancement of carotenoid loading capacity and stability;Chi;Journal of Functional Foods,2021

4. Theoretical stability maps for guiding preparation of emulsions stabilized by protein-polysaccharide interfacial complexes;Cho;Langmuir,2009

5. A novel complex coacervate formed by gliadin and sodium alginate: Relationship to encapsulation and controlled release properties;Chun;LWT-Food Science and Technology,2020

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