Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve β-carotene bioaccessibility for the elderly-Reference-Cited by-同舟云学术

Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve β-carotene bioaccessibility for the elderly

Published:2024-02 Issue: Volume:177 Page:113835
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Hou Jingjie,Tan Guixin,Hua Shihui,Zhang Huajiang^ORCID,Wang Jing^ORCID,Xia Ning,Zhou Sijie,An Dong

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

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4. Release of updated International Dysphagia Diet Standardisation Initiative Framework (IDDSI 2.0);Cichero;Journal of Texture Studies,2020

5. Depletion attraction driven formation of Spirulina emulsion gels for 3D printing;Feng;Food Hydrocolloids,2023

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