Fabrication and characterization of oil-in-water pickering emulsions stabilized by ZEIN-HTCC nanoparticles as a composite layer-Reference-Cited by-同舟云学术

Fabrication and characterization of oil-in-water pickering emulsions stabilized by ZEIN-HTCC nanoparticles as a composite layer

Published:2021-10 Issue: Volume:148 Page:110606
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cao Mengna,Liu Chengzhi,Shi Jieyu,Ni Fangfang,Qi Jiaming,Shen Qing,Huang Min,Ren Gerui,Tian Shiyi,Lin Quanquan,Lu Xiaoxin,Lei Qunfang,Fang Wenjun,Xie Hujun

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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4. Chang, C., Wang, T., Hu, Q., Zhou, M., Xue, J., & Luo, Y. (2017). Pectin coating improves physicochemical properties of caseinate/zein nanoparticles as oral delivery vehicles for curcumin. Food Hydrocolloids, 70, 143-151.https://doi.org/10.1016/j.foodhyd.2017.03.033.

5. Cheng, Y., Cai, H., Yin, B., & Yao, P. (2013). Cholic acid modified N-(2-hydroxy)-propyl-3-trimethylammonium chitosan chloride for superoxide dismutase delivery. International Journal of Pharmaceutics, 454, 425-434.https://doi.org/10.1016/j.ijpharm.2013.06.056.

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