Emulsion for stabilizing β-carotene and curcumin prepared directly using a continuous phase of polysaccharide-rich Schizophyllum commune fermentation broth-Reference-Cited by-同舟云学术

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Emulsion for stabilizing β-carotene and curcumin prepared directly using a continuous phase of polysaccharide-rich Schizophyllum commune fermentation broth

Published:2024-01 Issue: Volume:254 Page:127730
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Meng Qi,Xu Mengmeng,Chen Lei,Xu Sha,Li Jinwei,Li Youran,Fan Liuping,Shi Guiyang,Ding Zhongyang

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference51 articles.

1. Polysaccharide-based Pickering emulsions: formation, stabilization and applications;Cui;Food Hydrocoll.,2021

2. Improving method, properties and application of polysaccharide as emulsifier;Tang;Food Chem.,2021

3. Dairy and plant proteins as natural food emulsifiers;Kim;Trends Food Sci. Technol.,2020

4. Research progress on polysaccharide/protein hydrogels: preparation method, functional property and application as delivery systems for bioactive ingredients;Liu;Food Res. Int.,2021

5. Biological macromolecules;Kennedy;J. Sci. Soc. Thail.,1980

Cited by 2 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. Utilization of mycelial polysaccharide from Schizophyllum commune for the formation of highly stable o/w emulsion;Food Hydrocolloids;2024-12

2. Artificial oil bodies: A review on composition, properties, biotechnological applications, and improvement methods;Food Chemistry: X;2024-03

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