Improvement of O/W emulsion stability and rheological properties by highly branched cyclic dextrin and preparation of a novel emulsion gel-Reference-Cited by-同舟云学术

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Improvement of O/W emulsion stability and rheological properties by highly branched cyclic dextrin and preparation of a novel emulsion gel

Published:2024-11 Issue: Volume:156 Page:110319
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Wei,Yuan Chao^ORCID,Cui Bo,Yu Bin,Liu Pengfei,Gao Wei,Liu Jiawen

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Reference49 articles.

1. Trends in the food and sports nutrition industry: A review;Arenas-Jal;Critical Reviews in Food Science and Nutrition,2020

2. Emulsification of oil in water as affected by different parameters;Baloch;Journal of Colloid and Interface Science,2005

3. Fabrication of Pickering emulsions stabilized by citrus pectin modified with β-cyclodextrin and its application in 3D printing;Cen;Carbohydrate Polymers,2023

4. A comprehensive review of the factors influencing the formation of retrograded starch;Chang;International Journal of Biological Macromolecules,2021

5. Effect of molecular structure changes during starch gelatinization on its rheological and 3D printing properties;Cheng;Food Hydrocolloids,2023

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