Stability of pH-responsive Pickering emulsion stabilized by carboxymethyl starch/xanthan gum combinations-Reference-Cited by-同舟云学术

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Stability of pH-responsive Pickering emulsion stabilized by carboxymethyl starch/xanthan gum combinations

Published:2020-12 Issue: Volume:109 Page:106093
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Cai Xuran,Wang Yan,Du Xianfeng,Xing Xiaoyan,Zhu Guilan

Funder

Natural Science Foundation of Anhui Province

Educational Commission of Anhui Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 articles.

1. Food-grade particle stabilized pickering emulsion using modified sago (Metroxylon sagu) starch nanocrystal;Azfaralariff;Journal of Food Engineering,2020

2. Intrinsic viscosity of binary gum mixtures with xanthan gum and guar gum: Effect of NaCl, sucrose, and pH;Bak;International Journal of Biological Macromolecules,2018

3. Preparation and thermal stability of carboxymethyl starch/quaternary ammonium salts complexes;Balsamo;Carbohydrate Polymers,2011

4. Some properties of xanthan gum in aqueous solutions: Effect of temperature and pH;Brunchi;Journal of Polymer Research,2016

5. Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation;Cai;Food Hydrocolloids,2019

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