Conjugation of aminated sugar beet pectin–tannic acid nanoparticles with cinnamaldehyde at the oil–water interface to stabilize a 3D printable high-internal phase emulsion-Reference-Cited by-同舟云学术

Conjugation of aminated sugar beet pectin–tannic acid nanoparticles with cinnamaldehyde at the oil–water interface to stabilize a 3D printable high-internal phase emulsion

Published:2023-11 Issue: Volume:144 Page:108937
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Hualei,Yu Shujuan,Li He^ORCID,Wang Zhiming,Cai Pingyao^ORCID,Yang Zhanwei,Meng Hecheng^ORCID,Guo Xiaoming

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

1. High internal phase Pickering emulsions;Bago Rodriguez;Current Opinion in Colloid & Interface Science,2022

2. Morphology and surface area of emulsion-derived (PolyHIPE) solid foams prepared with oil-phase soluble porogenic solvents: Span 80 as surfactant;Barbetta;Macromolecules,2004

3. In situ interfacial conjugation of chitosan with cinnamaldehyde during homogenization improves the formation and stability of chitosan-stabilized emulsions;Chen;Langmuir,2017

4. Tannic acid-aminated sugar beet pectin nanoparticles as a stabilizer of high-internal-phase pickering emulsions;Chen;Journal of Agricultural and Food Chemistry,2022

5. High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability;Chen;Food Hydrocolloids,2022

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring the emulsifying properties of biopolymers from Ulva lactuca in stabilizing high internal phase emulsions;Journal of Food Engineering;2025-02

2. Co-regulation of gelatin content and Hofmeister effect on 3D-printed high internal phase emulsion gel characteristics for resveratrol delivery;Food Hydrocolloids;2025-01

3. Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type;Food Chemistry;2024-11

4. Pickering emulsions stabilized by essential oil-tannin-chitosan particles: Microstructure, stability, antibacterial activity, and antioxidant activity;Food Hydrocolloids;2024-09

5. Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application;Food Hydrocolloids;2024-08