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Fabrication and stabilization mechanisms of Pickering emulsions based on gliadin/arabinoxylan complexes

  • Published:2022-11 Issue: Volume:393 Page:133458
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Yue Yi-Ke,Yang Zhen,Xing Jun-Jie,Guo Xiao-Na,Zhu Ke-Xue

Funder

Jiangnan University

Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Phenolic compounds, antioxidant capacity and gelling properties of glucoarabinoxylans from three types of sorghum brans;Ayala-Soto;Journal of Cereal Science,2015

2. Codex Alimentarius (2001). Fats, oils and related products (2nd ed.). vol. 8. Rome: Food and Agriculture Organization of the United Nations.

3. Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions;Dai;Food Hydrocolloids,2020

4. Advance diversity of enzymatically modified arabinoxylan from wheat chaff;Dordevic;Food Chemistry,2021

5. Spray dried flaxseed oil powdered microcapsules obtained using milk whey proteins-alginate double layer emulsions;Fioramonti;Food Research International,2019
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