Influence of pH on property and lipolysis behavior of cinnamaldehyde conjugated chitosan-stabilized emulsions-Reference-Cited by-同舟云学术

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Influence of pH on property and lipolysis behavior of cinnamaldehyde conjugated chitosan-stabilized emulsions

Published:2020-10 Issue: Volume:161 Page:587-595
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Hu Junjie,Huang Chaozhang,Gong Anda,Chen Huanle,Liu Shilin,Li Bin,Li Yan

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference36 articles.

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2. A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral;Yang;Food Hydrocoll.,2015

3. Influence of environmental stresses on O/W emulsions stabilized by β-lactoglobulin–pectin and β-lactoglobulin–pectin–chitosan membranes produced by the electrostatic layer-by-layer deposition technique;Güzey;Food Biophys,2016

4. Improving emulsion formation, stability and performance using mixed emulsifiers: a review;McClements;Adv. Colloid Interf. Sci.,2018

5. Physical and chemical stability of curcumin in aqueous solutions and emulsions: impact of pH, temperature, and molecular environment;Kharat;J. Agric. Food Chem.,2017

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