Improvement of low-oil gelatin emulsions performance by adjusting the electrostatic interaction between gelatin and nanocellulose with different morphologies-Reference-Cited by-同舟云学术

Improvement of low-oil gelatin emulsions performance by adjusting the electrostatic interaction between gelatin and nanocellulose with different morphologies

Published:2023-05 Issue: Volume:139 Page:108592
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Feng Xin^ORCID,Dai Hongjie,Tan Hongxia,Tang Mi^ORCID,Ma Liang,Zhang Yuhao

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference47 articles.

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2. Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface;Cai;Food Hydrocolloids,2021

3. Construction of dual-compartmental micro-droplet via shrimp ferritin nanocages stabilized Pickering emulsions for co-encapsulation of hydrophobic/hydrophilic bioactive compounds;Chen,2021

4. Stabilization mechanisms of O/W emulsions by cellulose nanocrystals and sunflower protein;Costa;Food Research International,2021

5. Enhanced interface properties and stability of Lignocellulose nanocrystals stabilized pickering emulsions: The leading role of Tannic acid;Dai;Journal of Agricultural and Food Chemistry,2021

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