Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment-Reference-Cited by-同舟云学术

Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment

Published:2022-01 Issue: Volume:122 Page:107064
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wei Yang,Wang Chao,Liu Xin,Mackie Alan^ORCID,Zhang Mengke,Dai Lei,Liu Jinfang,Mao Like,Yuan Fang,Gao Yanxiang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference58 articles.

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3. Oil-in-water pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability;Bai;Food Hydrocolloids,2019

4. Oil-in-water pickering emulsions via microfluidization with cellulose nanocrystals: 2. In vitro lipid digestion;Bai;Food Hydrocolloids,2019

5. Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids;Bai;Journal of Colloid and Interface Science,2016

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