Fabrication and characterization of pickering emulsions stabilized by octenyl succinic anhydride -modified gliadin nanoparticle-Reference-Cited by-同舟云学术

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Fabrication and characterization of pickering emulsions stabilized by octenyl succinic anhydride -modified gliadin nanoparticle

Published:2019-05 Issue: Volume:90 Page:19-27
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Xiao-Min,Zhu Jie,Pan Yi,Meng Ran,Zhang Bao,Chen Han-Qing

Funder

the National Natural Science Foundation of China

Natural Science Foundation of Anhui Province, China

Key Research and Development Projects of Anhui Province, China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference57 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

2. Bridging interaction between a water drop stabilised by solid particles and a planar oil/water interface;Ashby;Chemical Communications,2004

3. Silica particle-stabilized emulsions of silicone oil and water: Aspects of emulsification;Binks;Langmuir the ACS Journal of Surfaces & Colloids,2004

4. Microwave-assisted rapid modification of zein by octenyl succinic anhydride;Biswas;Cereal Chemistry,2005

5. Preparation of microcapsules by complex coacervation of gum Arabic and chitosan;Butstraen;Carbohydrate Polymers,2014

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