Efficient chemical hydrophobization of lactic acid bacteria – One-step formation of double emulsion

Author:

Jiang XiaoyiORCID,Shekarforoush Elhamalsadat,Muhammed Musemma Kedir,Whitehead KathrynORCID,Simonsen Adam Cohen,Arneborg Nils,Risbo Jens

Funder

China Scholarship Council

Danmarks Frie Forskningsfond

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

1. Starch modification by organic acids and their derivatives: A review;Ačkar;Molecules,2015

2. Utilization of modified wheat and tapioca starches as fat replacements in bread formulation;Balic;Journal of Food Processing and Preservation,2017

3. Microbial adhesion to solvents : A novel method to determine the electron-donor / electron-acceptor or Lewis acid-base properties of microbial cells;Bellon-Fontaine;Colloids and Surfaces B: Biointerfaces,1996

4. Double emulsions – A review with emphasis on updated;Bhattacharjee;World Journal of Pharmacy and Pharmaceutical Sciences,2018

5. Particles as surfactants -similarities and differences;Binks;Current Opinion in Colloid & Interface Science,2002

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