Tuning the molecular interactions between gliadin and tannic acid to prepare Pickering stabilizers with improved emulsifying properties-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Tuning the molecular interactions between gliadin and tannic acid to prepare Pickering stabilizers with improved emulsifying properties

Published:2021-02 Issue: Volume:111 Page:106179
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhu Xiangwei,Chen Yutong,Hu Yuxi,Han Yu,Xu Jianteng,Zhao Youlong,Chen Xiaoqiang,Li Bin

Funder

Technical Innovation Program of Hubei Province

National Natural Science Foundation of China

Hubei Provincial Natural Science Foundation for Innovative Group

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. Multilayered films made from tannic acid and alkaline phosphatase with enzymatic activity and electrochemical behavior;Allais;Journal of Colloid and Interface Science,2018

2. Structure and orientation changes of ω- and γ-gliadins at the air-water interface: A PM-IRRAS spectroscopy and brewster angle microscopy study;Banc;Langmuir,2007

3. Reversible and irreversible binding of nanoparticles to polymeric surfaces;Binder;Journal of Nanomaterials,2009

4. Particles as surfactants-similarities and differences;Binks;Current Opinion in Colloid & Interface Science,2002

5. Interactions and emulsifying properties of ovalbumin with tannic acid;Chen;LWT- Food Science and Technology,2018

Cited by 51 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. Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery;Food Chemistry;2024-12

2. Quercetin on the properties of rice bran oil body: Focused surface charge, oxidative stability and digestive properties;Food Chemistry;2024-10

3. Pickering emulsions stabilized by soy protein/proanthocyanidins nanocomplexes: Physicochemical properties and in vitro release properties;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-10

4. Pickering emulsions stabilized by β-Lactoglobulin-Rosmarinic acid-Pectin nanoparticles: Influence of interfacial behavior and rheology performance;Food Hydrocolloids;2024-09

5. Modification of hordein by gallic acid in ethanol-free environments: Impact of covalent and non-covalent interactions on structure, physicochemical properties and self-assembly;Food Chemistry;2024-08

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3