Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexes-Reference-Cited by-同舟云学术

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Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexes

Published:2021-04 Issue: Volume:113 Page:106445
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Cheng Ce,Wu Zhihua,Wang Yi,Chen Jun,Zhong Yejun,Liang Ruihong,Peng Shengfeng,McClements David Julian,Liu Wei

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference53 articles.

1. Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol;Acevedo-Fani;Food Hydrocolloids,2017

2. Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties;Ahmed;Food Chemistry,2012

3. The chemical characterization of the test article used in toxicological studies of gum Arabic (Acacia Senegal (L.) willd);Anderson;International Tree Crops Journal,1983

4. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides;Bai;Food Hydrocolloids,2016

5. Morphology and surface area of emulsion-derived (polyhipe) solid foams prepared with oil-phase soluble porogenic solvents: Three-component surfactant system;Barbetta;Macromolecules,2004

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