Effects of polysaccharide charge density on the structure and stability of carboxymethylcellulose-casein nanocomplexes at pH 4.5 prepared with and without a pH-cycle-Reference-Cited by-同舟云学术

Effects of polysaccharide charge density on the structure and stability of carboxymethylcellulose-casein nanocomplexes at pH 4.5 prepared with and without a pH-cycle

Published:2021-08 Issue: Volume:117 Page:106718
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Nan,Zhong Qixin^ORCID

Funder

University of Tennessee

CMC Microsystems

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree;An;Food Hydrocolloids,2014

2. DLS and zeta potential–what they are and what they are not?;Bhattacharjee;Journal of Controlled Release,2016

3. Sustained release of 5-fluorouracil by incorporation into sodium carboxymethylcellulose sub-micron fibers;Cai;International Journal of Pharmaceutics,2011

4. Influence of the degree of esterification of soluble soybean polysaccharide on the stability of acidified milk drinks;Cai;Food Hydrocolloids,2020

5. Impact of distribution of carboxymethyl substituents in the stabilizer of carboxymethyl cellulose on the stability of acidified milk drinks;Cai;Food Hydrocolloids,2018

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Soy glycinin-carboxymethyl cellulose “chain bead-like” nanocomplexes: Focus on formation mechanism, functional characteristics and stability properties;Food Hydrocolloids;2025-02

2. Effect of combined treatments of hydrolysis and succinylation on the solubility and emulsion stability of rennet casein and micellar casein;Food and Bioproducts Processing;2024-12

3. Combination of carboxymethylcellulose and wood hemicelluloses to enhance encapsulation efficiency and microcapsule wall thickness;Future Foods;2024-06

4. Development of value-added beverages using sheep and goat cheese whey and secondary whey;International Dairy Journal;2024-05

5. The pH role in casein-carboxymethylcellulose nano/microparticles formation;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-02