Conformational changes and the formation of new bonds achieving robust nanoemulsions by electrostatic interactions between whey protein isolate and chondroitin sulfate-Reference-Cited by-同舟云学术

Conformational changes and the formation of new bonds achieving robust nanoemulsions by electrostatic interactions between whey protein isolate and chondroitin sulfate

Published:2023-03 Issue: Volume:136 Page:108263
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Yuxiao^ORCID,Li Mo^ORCID,Wen Xin^ORCID,Tao Haiteng,Wang Kunli,Fu Rao,Tao Hongxun,Wang Fuying,Chen Nan,Ni Yuanying

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

1. Conjugate microgel-stabilized Pickering emulsions: Role in delaying gastric digestion;Araiza-Calahorra;Food Hydrocolloids,2020

2. Protein/polysaccharide complexes to stabilize decane-in-water nanoemulsions;Artiga-Artigas;Food Biophysics,2020

3. All-aqueous liquid crystal nanocellulose emulsions with permeable interfacial assembly;Bai;ACS Nano,2020

4. Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring;Bao;Food Control,2022

5. Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin;Boonlao;Journal of Food Engineering,2020

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