Molecular interaction of cyclodextrins with cellulose nanocrystals: A new venue for improving the functional properties of Pickering emulsions-Reference-Cited by-同舟云学术

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Molecular interaction of cyclodextrins with cellulose nanocrystals: A new venue for improving the functional properties of Pickering emulsions

Published:2025-01 Issue: Volume:158 Page:110542
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wu Hailian,Xiao Zijian,Xiao Nan,Jin Zhengji,Xu Pan,Liu Hongning,Li Zhe^ORCID,Ming Liangshan^ORCID

Publisher

Elsevier BV

Reference67 articles.

1. Optimization of bioactive preservative coatings of starch nanocrystal and ultrasonic extract of sour lemon peel on chicken fillets;Alizadeh;International Journal of Food Microbiology,2019

2. How cyclodextrin encapsulation improves molecular stability of apple polyphenols phloretin, phlorizin, and ferulic acid: Atomistic insights through structural chemistry;Aree;Food Chemistry,2023

3. Cellulose nanocrystal (CNC)-stabilized Pickering emulsion for improved curcumin storage stability;Aw;LWT-Food Science & Technology,2022

4. Phosphorylated-CNC/modified-chitosan nanocomplexes for the stabilization of Pickering emulsions;Baek;Carbohydrate Polymers,2019

5. Encapsulation complex of chlorine dioxide in α-cyclodextrin: Structure characterization and release property;Chen;Food Control,2020

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