Effect of ultrasonication, pH and heating on stability of apricot gum–lactoglobuline two layer nanoemulsions-Reference-Cited by-同舟云学术

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Effect of ultrasonication, pH and heating on stability of apricot gum–lactoglobuline two layer nanoemulsions

Published:2015-11 Issue: Volume:81 Page:1019-1025
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Shamsara Omid,Muhidinov Zayniddin Kamarovich,Jafari Seid Mahdi,Bobokalonov Jamshed,Jonmurodov Abduvaly,Taghvaei Mostafa,Kumpugdee-Vollrath Mont

Funder

USDA

European Union Structural Funds

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference36 articles.

1. Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate;Faridi;J. Food Eng.,2015

2. Application of nanoencapsulated olive leaf extract in controlling the oxidative stability of soybean oil;Mohammadi;Food Chem.,2016

3. Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions;Dickinson;Soft Matter,2008

4. Food Emulsions: Principles, Practices and Techniques;McClements,2004

5. Some thermodynamic considerations in food formulation;Tolstoguzov;Food Hydrocolloids,2003

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