The influence of unique interfacial networks based on egg white proteins for the stabilization of high internal phase Pickering emulsions: Physical stability and free fatty acid release kinetics-Reference-Cited by-同舟云学术

The influence of unique interfacial networks based on egg white proteins for the stabilization of high internal phase Pickering emulsions: Physical stability and free fatty acid release kinetics

Published:2024-06 Issue: Volume:442 Page:138448
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Ting,Li Shanglin,Yang Meng,Li Yajuan,Ma Sitong,Zhang Hui,Li Longxiang,Liu Xuanting,Liu Jingbo,Du Zhiyang^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference45 articles.

1. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

2. Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions;Chang;Food Hydrocolloids,2016

3. Development of quinoa (Chenopodium quinoa Willd) protein isolate-gum Arabic conjugates via ultrasound-assisted wet heating for spice essential oils emulsification: Effects on water solubility, bioactivity, and sensory stimulation;Chen;Food Chemistry,2024

4. The lipid digestion behavior of oil-in-water Pickering emulsions stabilized by whey protein microgels of various rigidities;Chen;Food Hydrocolloids,2022

5. Coencapsulation of (-)-epigallocatechin-3-gallate and quercetin in particle-stabilized W/O/W emulsion gels: Controlled release and bioaccessibility;Chen;Journal of Agricultural and Food Chemistry,2018

Cited by 3 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. Role of egg white protein particles’ structure and interface profiles in tailoring high-internal-phase Pickering emulsions with desired applicability;Journal of Food Engineering;2024-12

2. Nutraceutical formulation based on a synergic combination of melatonin and palmitoylethanolamide for the management of allergic events;Frontiers in Nutrition;2024-08-27

3. Effects of Ultrasound-Assisted Soy Lecithin Addition on Rehydration Behavior and Physical Properties of Egg White Protein Powder;Foods;2024-07-17