Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface-Reference-Cited by-同舟云学术

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Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface

Published:2019-07 Issue: Volume:133 Page:466-472
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Shao Ping,Feng Jieru,Sun Peilong,Ritzoulis Christos

Funder

National Natural Science Foundation of China

Zhejiang province key research and development program

Anhui province Science and Technology

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference32 articles.

1. Electrostatic adsorption and stability of whey protein–pectin complexes on emulsion interfaces;Salminen;Food Hydrocoll.,2014

2. Emulsification process controlled by a mixer type rheometer in O/W protein-based emulsions;Romero;LWT Food Sci. Technol.,2017

3. Hydrocolloids at interfaces and the influence on the properties of dispersed systems ☆;Dickinson;Food Hydrocoll.,2003

4. Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: the effect of salt addition;Wang;Carbohydr. Polym.,2018

5. Insight into natural biopolymer-emulsified solid lipid nanoparticles for encapsulation of curcumin: effect of loading methods;Xue;Food Hydrocoll.,2017

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3. Enhancing the stability of O/W emulsions by the interactions of casein/carboxymethyl chitosan and its application in whole nutrient emulsions;International Journal of Biological Macromolecules;2024-08

4. Goose liver protein emulsion with enhanced interfacial stabilization by facile core-shell curcumin complexation;International Journal of Biological Macromolecules;2024-08

5. Formation and non-covalent interactions of binary and ternary complexes based on β-casein, Lentinus edodes mycelia polysaccharide, and taxifolin;International Journal of Biological Macromolecules;2024-06

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