Improving freeze-thaw stability of soy nanoparticle-stabilized emulsions through increasing particle size and surface hydrophobicity-Reference-Cited by-同舟云学术

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Improving freeze-thaw stability of soy nanoparticle-stabilized emulsions through increasing particle size and surface hydrophobicity

Published:2019-02 Issue: Volume:87 Page:404-412
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Ye-Bao,Zhu Xue-Feng,Liu Tong-Xun,Lin Wei-Feng,Tang Chuan-He,Liu Ruihai

Funder

NNSF of China

National Key Research and Development Program of China

GDHVPS

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference24 articles.

1. Materials based on solid-stabilized emulsions;Arditty;Journal of Colloid and Interface Science,2004

2. Nanocomplexation of curcumin and soy protein isolate: Influence on curcumin stability and/or bioaccessibility and in vitro protein digestibility;Chen;Journal of Agricultural and Food Chemistry,2015

3. Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: Effects of heating concentration, homogenizer rotating speed, and salt addition level;Cui;Journal of Agricultural and Food Chemistry,2014

4. Factors influencing the freeze-thaw stability of emulsion-based foods;Degner;Comprehensive Reviews in Food Science and Food Safety,2014

5. Soft microgels as pickering emulsion stabilizers: Role of particle deformability;Destribats;Soft Matter,2011

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3. Characteristics of Pickering emulsions stabilized by microgel particles of five different plant proteins and their application;Food Chemistry;2024-08

4. Does particle size matter for soy protein nanoparticles in the fabrication and lipolysis of pickering-like emulsions?;Food Hydrocolloids;2024-08

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