Phycocyanin/lysozyme nanocomplexes to stabilize Pickering emulsions for fucoxanthin encapsulation-Reference-Cited by-同舟云学术

Phycocyanin/lysozyme nanocomplexes to stabilize Pickering emulsions for fucoxanthin encapsulation

Published:2023-11 Issue: Volume:173 Page:113386
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bai Ying,Sun Yihan,Li Xiang,Ren Jiaying,Sun Chenghang,Chen Xing^ORCID,Dong Xiuping,Qi Hang^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Ultrasound treatment enhanced the functional properties of phycocyanin with phlorotannin from Ascophyllum nodosum;Bai;Front Nutr,2023

2. Fabrication of flavour oil high internal phase emulsions by casein/pectin hybrid particles: 3D printing performance;Bi;Food Chemistry,2022

3. Tannic Acid-Aminated Sugar Beet Pectin Nanoparticles as a Stabilizer of High-Internal-Phase Pickering Emulsions;Chen;J Agric Food Chem,2022

4. Highly transparent antioxidant high internal phase emulsion gels stabilized solely by C-phycocyanin: Facilitated formation through subunit dissociation and refractive index matching;Chen,2021

5. Hybrid Bionanoparticle-Stabilized Pickering Emulsions for Quercetin Delivery: Effect of Interfacial Composition on Release, Lipolysis, and Bioaccessibility;Chen;ACS Applied Nano Materials,2019

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