Application of LF-NMR to the characterization of camellia oil-loaded pickering emulsion fabricated by soy protein isolate-Reference-Cited by-同舟云学术

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Application of LF-NMR to the characterization of camellia oil-loaded pickering emulsion fabricated by soy protein isolate

Published:2021-03 Issue: Volume:112 Page:106329
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Chen,Wang Xin,Liu Caiyun,Liu Conghui

Funder

National Natural Science Foundation of China (No.

development of major scientific instruments and equipment of the state

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference68 articles.

1. Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications;Albert;Journal of Controlled Release,2019

2. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012

3. Trans-fatty acids intake and risk of myocardial infarction;Ascherio;Circulation,1994

4. Influence of internal water phase gelation on the shear- and osmotic sensitivity of W/O/W-type double emulsions;Balcaen;Food Hydrocolloids,2016

5. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems;Bosmans;Journal of Agricultural and Food Chemistry,2012

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