Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization-Reference-Cited by-同舟云学术

Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization

Published:2022-12 Issue: Volume:133 Page:107983
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Pin,Yang Bao-Qiu,Wang Ru-Meng,Xu Bao-Cai,Zhang Bao

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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4. Highly branched corn starch: Preparation, encapsulation, and release of ascorbic acid;Gu;Food Chemistry,2021

5. Fabrication of rutin-protein complexes to form and stabilize bilayer emulsions: Impact of concentration and pretreatment;Huang;Food Hydrocolloids,2022

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