Utilization of multilayer-technology to enhance encapsulation efficiency and osmotic gradient tolerance of iron-loaded W1/O/W2 emulsions: Saponin-chitosan coatings-Reference-Cited by-同舟云学术

Utilization of multilayer-technology to enhance encapsulation efficiency and osmotic gradient tolerance of iron-loaded W1/O/W2 emulsions: Saponin-chitosan coatings

Published:2021-03 Issue: Volume:112 Page:106334
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Prichapan Nattapong,McClements David Julian,Klinkesorn Utai

Funder

Royal Golden Jubilee

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

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

2. Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application;Aditya;Journal of functional foods,2015

3. Influence of protein type on polyglycerol polyricinoleate replacement in W/O/W (water-in-oil-in-water) double emulsions for food applications;Balcaen;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2017

4. Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of lutein;Beicht;The Royal Society of Chemistry,2013

5. Double emulsions stabilized by new molecular recognition hybrids of natural polymers;Benichou;Polymers for Advanced Technologies,2002

Cited by 26 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. Characterization of hemp seed oil emulsion stabilized by soap nuts (Sapindus mukorossi) extract;Food Hydrocolloids;2024-11

2. Encapsulation of iron within whey protein-pectin nanocomplexes: Fabrication, characterization, and optimization;Food Chemistry;2024-09

3. Enhancing vitamin A stability using saponin–chitosan polyelectrolytes coating: Optimization, characterization, and controlled release;Journal of Food Science;2024-08-22

4. Fabrication of soy protein nanoparticles based on metal-phenolic networks for stabilization of nano-emulsions delivery system;Food Chemistry;2024-08

5. Influences of carboxymethyl chitosan upon stabilization and gelation of O/W Pickering emulsions in the presence of inorganic salts;Carbohydrate Polymers;2024-05