Colloidal nanoparticles of a β-cyclodextrin/L-Tryptophan inclusion complex for use as Pickering emulsion stabilizers
Author:
Funder
National Institutes of Health
Materials Research Science and Engineering Center, Harvard University
National Science Foundation
Publisher
Elsevier BV
Reference52 articles.
1. A review of recent progress on high internal-phase Pickering emulsions in food science;Abdullah;Trends in Food Science & Technology,2020
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3. Understanding structures and thermodynamics of β-cyclodextrin encapsulation of chlorogenic, caffeic and quinic acids: Implications for enriching antioxidant capacity and masking bitterness in coffee;Aree;Food Chemistry,2019
4. Self-assembled nanotubes from single fluorescent amino acid;Babar;Applied Nanoscience,2017
5. Emulsions stabilized with solid nanoparticles: Pickering emulsions;Chevalier;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2013
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