Preparation, characterization and in vitro digestive behaviors of emulsions synergistically stabilized by γ-cyclodextrin/sodium caseinate/alginate

Author:

Wang Chenxi,Li Xiaojing,Sang Shangyuan,Julian McClements David,Chen Long,Long Jie,Jiao Aiquan,Wang Jinpeng,Jin Zhengyu,Qiu ChaoORCID

Funder

Natural Science Foundation of Jiangsu Province

China Academy of Space Technology

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Enhancing bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems;Boonlao;Colloids and Surfaces B-Biointerfaces,2022

2. Antioxidant Vitamin E/Cyclodextrin Inclusion Complex Electrospun Nanofibers: Enhanced Water Solubility, Prolonged Shelf Life, and Photostability of Vitamin E;Celebioglu;Journal of Agricultural and Food Chemistry,2017

3. Cyclodextrin-based bioactive supramolecular assemblies;Chen;Chemical Society Reviews,2010

4. Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of beta-carotene-nanoemulsions;Chen;Food Research International,2020

5. Biopolymer-stabilized conjugated linoleic acid (CLA) oil-in-water emulsions: Impact of electrostatic interactions on formation and stability of pectin-caseinate-coated lipid droplets;Cheng;Colloids and Surfaces a-Physicochemical and Engineering Aspects,2016

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