Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles-Reference-Cited by-同舟云学术

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Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles

Published:2018-10 Issue: Volume:117 Page:280-286
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Xu Wei,Jin Weiping^ORCID,Huang Kunling,Huang Lu,Lou Yucui,Li Juan,Liu Xinfang,Li Bin

Funder

National Natural Science Foundation of China

Natural Science Foundation of Henan Province

Youth Sustentation Fund of Xinyang Normal University

High Level Talent Research Foundation of Xinyang Normal University

Nanhu Scholars Program for Young Scholars of XYNU

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference37 articles.

1. Pickering emulsions for food applications: background, trends, and challenges;Berton-Carabin;Annu. Rev. Food Sci. Technol.,2015

2. Colloids in food: ingredients, structure, and stability;Dickinson;Annu. Rev. Food Sci. Technol.,2015

3. Pickering emulsions in foods-opportunities and limitations;Linke;Crit. Rev. Food Sci. Nutr.,2017

4. Chemical stability and in vitro release properties of β-carotene in emulsions stabilized by Ulva fasciata polysaccharide;Shao;Int. J. Biol. Macromol.,2017

5. Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions;Destribats;Soft Matter,2014

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4. Xanthan/ carboxymethyl cellulose-based edible coatings enriched with greenly synthesized ZnO-NPs for active packaging applications;Cellulose;2024-08-09

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