Application of Pickering emulsions stabilized by corn, potato and pea starch nanoparticles: Effect of environmental conditions and approach for curcumin release-Reference-Cited by-同舟云学术

Application of Pickering emulsions stabilized by corn, potato and pea starch nanoparticles: Effect of environmental conditions and approach for curcumin release

Published:2023-05 Issue: Volume:238 Page:124115
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Chen Huirong,Jiang Yuling,Zhang Biao,Fang Yong,Lin Qinlu,Ding Yongbo

Funder

Scientific Research Foundation of Hunan Provincial Education Department

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

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4. Recent advances in improving stability of food emulsion by plant polysaccharides;Shao;Food Res. Int.,2020

5. Protein isolates from Cajanus cajan L. As surfactant for o: w emulsions: pH and ionic strength influence on protein structure and emulsion stability;Sosa;Food Biosci.,2021

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