Vitamin D3 and phytosterols affect the properties of polyglycerol polyricinoleate (PGPR) and protein interfaces-Reference-Cited by-同舟云学术

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Vitamin D3 and phytosterols affect the properties of polyglycerol polyricinoleate (PGPR) and protein interfaces

Published:2016-03 Issue: Volume:54 Page:278-283
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Andrade Jonathan,Corredig Milena

Funder

Natural Science and Engineering council of Canada

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference31 articles.

1. Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters;Benichou;Advances in Colloid and Interface Science,2004

2. Viscoelastic properties of triacylglycerol/water interfaces covered by proteins;Benjamins;Colloids and Surfaces A: Physicochemical and Engineering Aspects,1996

3. Influence of the oil globule fraction on the release rate profiles from multiple W/O/W emulsions;Bonnet;Colloids And Surfaces B Biointerfaces,2010

4. Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic;Bouyer;Journal of Colloid and Interface Science,2011

5. Interactions between mica surfaces across triglyceride solution containing phospholipid and polyglycerol polyricinoleate;Dedinaite;Langmuir,2000

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5. Analytics and applications of polyglycerol polyricinoleate (PGPR)—Current research progress;Comprehensive Reviews in Food Science and Food Safety;2023-08-15

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