Chitosan/gum arabic complexes to stabilize Pickering emulsions: Relationship between the preparation, structure and oil-water interfacial activity-Reference-Cited by-同舟云学术

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Chitosan/gum arabic complexes to stabilize Pickering emulsions: Relationship between the preparation, structure and oil-water interfacial activity

Published:2022-08 Issue: Volume:129 Page:107532
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Ni,Han Jing,Chen Fenglian,Gao Chengcheng^ORCID,Tang Xiaozhi^ORCID

Funder

Priority Academic Program Development of Jiangsu Higher Education Institutions

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference32 articles.

1. Chitosan based Pickering emulsion as a promising approach for topical application of rutin in a solubilized form intended for wound healing: In vitro and in vivo study;Asfour;International Journal of Pharmaceutics,2017

2. Aspects of the stabilisation of emulsions by solid particles: Effects of line tension and monolayer curvature energy;Aveyard;Physical Chemistry Chemical Physics,2003

3. Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum Arabic, beet pectin, and corn fiber gum;Bai;Food Hydrocolloids,2017

4. Comparative study on complexes formed by chitosan and different polyanions: Potential of chitosan-pectin biomaterials as scaffolds in tissue engineering;Bombaldi de Souza;International Journal of Biological Macromolecules,2019

5. Effects of salt concentration on the structure and properties of composite fiber of carboxymethyl cellulose/N-2-hydroxylpropyl trimethyl ammonium chloride chitosan prepared by polyelectoyte complexation-freeze drying;Chen;International Journal of Biological Macromolecules,2020

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1. Novel Pickering emulsions using polysaccharide-myosin complexes: Effect of polysaccharide types;Food Hydrocolloids;2024-12

2. The dispersibility of biphasic stabilized oil-in-water emulsions improved by the interaction between curdlan and soy protein isolate;Food Chemistry;2024-11

3. Advanced superparamagnetic cross‐linked chitosan‐based biosorbent hydrogel for efficient removal of indigo carmine dye from water: Adsorption isotherms, kinetics, and thermodynamic studies;Polymers for Advanced Technologies;2024-07

4. Oleanolic acid nanoparticles-stabilized W/O Pickering emulsions: Fabrication, characterization, and delivery application;Food Chemistry;2024-06

5. Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum;Journal of the American Oil Chemists' Society;2024-04-28

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