Potential application of polysaccharide mucilages as a substitute for emulsifiers: A review-Reference-Cited by-同舟云学术

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Potential application of polysaccharide mucilages as a substitute for emulsifiers: A review

Published:2023-07 Issue: Volume:242 Page:124800
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Yang Yadong,Gupta Vijai Kumar,Du Yating,Aghbashlo Mortaza,Show Pau Loke,Pan Junting,Tabatabaei Meisam,Rajaei Ahmad

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference101 articles.

1. Emulsions, fluids, colloids soft mater;Dutta;Intro. Soft Matter Phys.,2016

2. The microwave absorption of emulsions containing aqueous micro-and nanodroplets: a means to optimize microwave heating;Holtze;J. Colloid Interface Sci.,2006

3. Progress in natural emulsifiers for utilization in food emulsions;Ozturk;Curr. Opin. Food Sci.,2016

4. Potential Pickering emulsion stabilized with chitosan-stearic acid nanogels incorporating clove essential oil to produce fish-oil-enriched mayonnaise;Hosseini;Carbohydr. Polym.,2020

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

Cited by 21 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. A natural protein-lipid co-assembly as efficient Pickering emulsifier from egg yolk sphere microgel prepared via high-pressure homogenization;Food Hydrocolloids;2025-01

2. Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction method;Food Hydrocolloids;2024-11

3. Cactus mucilage: A review of its rheological and physicochemical properties and use as bio-admixture in building materials;International Journal of Biological Macromolecules;2024-11

4. Application of seed mucilage as functional biopolymer in meat product processing and preservation;Carbohydrate Polymers;2024-09

5. Effects of Exidia yadongensis polysaccharide as emulsifier on the stability, aroma, and antioxidant activities of fat-free stirred mango buffalo yogurt;International Journal of Biological Macromolecules;2024-09

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