Lauric acid adsorbed cellulose nanocrystals reduced the in vitro gastrointestinal digestion of oil-water pickering emulsions

Author:

Patel Avinash SinghORCID,Balasubramaniam SuriyaPrakaash LakshmiORCID,Nayak BalunkeswarORCID,Camire Mary EllenORCID

Funder

National Institute of Food and Agriculture

Indian Council of Agricultural Research

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference53 articles.

1. Oil-in-Water emulsions stabilized by cellulose nanofibrils—the effects of ionic strength and pH;Aaen;Nanomaterials,2019

2. Preparation and characterisation of cellulose nanocrystal from sugarcane peels by XRD, SEM and CP/MAS 13C NMR;Abiaziem;Journal of Physics: Conference Series,2019

3. Differences in in vitro gastric behavior between homogenized milk and emulsions stabilized by Tween 80, whey protein, or whey protein and caseinate;van Aken;Food Hydrocolloids,2011

4. Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcumin;Araiza-Calahorra;Current Research in Food Science,2020

5. Nanoemulsions and their potential applications in food industry;Aswathanarayan;Frontiers in Sustainable Food Systems,2019

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