Hydrolyzed rice glutelin nanoparticles as particulate emulsifier for Pickering emulsion: Structure, interfacial properties, and application for encapsulating curcumin-Reference-Cited by-同舟云学术

Hydrolyzed rice glutelin nanoparticles as particulate emulsifier for Pickering emulsion: Structure, interfacial properties, and application for encapsulating curcumin

Published:2023-01 Issue: Volume:134 Page:108105
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yang Zhenyu,Yan Jiakai,Duan Yanhua,Dai Lei,Wang Yanfei,Sun Qingjie,McClements David Julian^ORCID,Xu Xingfeng

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

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3. Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions;Chen;Food Research International,2018

4. Development and characterization of nanoparticles formed by soy peptide aggregate and epigallocatechin-3-gallate as an emulsion stabilizer;Dong;LWT - Food Science and Technology,2021

5. Ethanol induced changes in structural, morphological, and functional properties of whey proteins isolates: Influence of ethanol concentration;Feng;Food Hydrocolloids,2021

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