Ability of casein hydrolysate-carboxymethyl chitosan conjugates to stabilize a nanoemulsion: Improved freeze-thaw and pH stability-Reference-Cited by-同舟云学术

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Ability of casein hydrolysate-carboxymethyl chitosan conjugates to stabilize a nanoemulsion: Improved freeze-thaw and pH stability

Published:2020-04 Issue: Volume:101 Page:105452
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Lixin,Zhang Shuangling,Jiang Wenping,Zhao Haiyan,Fu Juanjuan

Funder

Shandong Provincial Natural Science Foundation, China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

1. Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities;Adjonu;Journal of Food Engineering,2014

2. Formation of whey protein isolate hydrolysate stabilised nanoemulsion;Adjonu;Food Hydrocolloids,2014

3. formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids;Bai;Journal of Colloid and Interface Science,2016

4. Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction;Bi;Food Chemistry,2017

5. Recent progress in the utilization of pea protein as an emulsifier for food applications;Burger;Trends in Food Science & Technology,2019

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