Synthesis and characterization of sago starch nanocrystal laurate as a food grade particle emulsifier-Reference-Cited by-同舟云学术

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Synthesis and characterization of sago starch nanocrystal laurate as a food grade particle emulsifier

Published:2023-07 Issue: Volume:242 Page:124816
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Ahmad Azfaralariff,Fazial Farah Faiqah,Khalil H.P.S. Abdul,Fazry Shazrul,Lazim Azwan

Funder

Ministry of Higher Education, Malaysia

National University of Malaysia

Universiti Sains Malaysia

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference63 articles.

1. Emulsions stabilized with solid nanoparticles: Pickering emulsions;Chevalier;Colloids Surf.A Physicochem. Eng. Asp.,2013

2. Stabilization of Pickering emulsions using starch nanocrystals treated with alkaline solution;Wang;Int. J. Biol. Macromol.,2020

3. Hydrolyzed rice glutelin nanoparticles as particulate emulsifier for Pickering emulsion: structure, interfacial properties, and application for encapsulating curcumin;Yang;Food Hydrocoll.,2023

4. The history of surfactants and review of their allergic and irritant properties;Presley;Dermatitis,2021

5. Employing nanoemulsions in food packaging: shelf life enhancement;Ahari;Food Eng. Rev.,2021

Cited by 3 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. Chickpea protein stabilized Pickering emulsions: As a novel mayonnaise substitute;Journal of Food Engineering;2024-12

2. Starch Nanomaterials as Food Emulsifiers;Starch Nanomaterials and Food Applications;2024

3. Recent preparation, modification and application progress of starch nanocrystals: A review;International Journal of Biological Macromolecules;2023-10

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