Interfacial engineering of Pickering emulsions stabilized by pea protein-alginate microgels for encapsulation of hydrophobic bioactives
Author:
Funder
Shanxi Provincial Key Research and Development Project
Northwest A and F University
Shaanxi Province Department of Science and Technology
Publisher
Elsevier BV
Reference39 articles.
1. Sago starch nanocrystal-stabilized Pickering emulsions: Stability and rheological behavior;Azfaralariff;International Journal of Biological Macromolecules,2021
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3. Correlation between interfacial layer properties and physical stability of food emulsions: Current trends, challenges, strategies, and further perspectives;Cai;Advances in Colloid and Interface Science,2023
4. Resveratrol promotes interfacial adsorption behaviour and retards protein-lipid co-oxidation of whey protein isolate stabilised O/W emulsions;Chen;Food Hydrocolloids,2023
5. Impact of binding interaction modes between whey protein concentrate and quercetin on protein structural and functional characteristics;Cheng;Food Hydrocolloids,2023
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