Potato starch/naringenin complexes for high-stability Pickering emulsions: Structure, properties, and emulsion stabilization mechanism-Reference-Cited by-同舟云学术

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Potato starch/naringenin complexes for high-stability Pickering emulsions: Structure, properties, and emulsion stabilization mechanism

Published:2024-04 Issue: Volume:264 Page:130597
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Feng Hong,Li Ting,Zhou Lian,Chen Lei,Lyu Qingyun,Liu Gang,Wang Xuedong,Chen Xi

Funder

Hubei Provincial Department of Education

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference30 articles.

1. An overview of Pickering emulsions: solid-particle materials, classification, morphology, and applications;Yang;Front. Pharmacol.,2017

2. Recent advances on food-grade particles stabilized Pickering emulsions: fabrication, characterization and research trends;Xiao;Trends Food Sci. Technol.,2016

3. Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: role of the gel network;Li;Food Chem.,2020

4. Pickering emulsifiers based on enzymatically modified quinoa starches: preparation, microstructures, hydrophilic property and emulsifying property;Zhang;Int. J. Biol. Macromol.,2021

5. Multi-scale stabilization mechanism of Pickering emulsion gels based on dihydromyricetin/high-amylose corn starch composite particles;Geng;Food Chem.,2021

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. Differential impacts of porous starch versus its octenyl succinic anhydride-modified counterpart on naringin encapsulation, solubilization, and in vitro release;International Journal of Biological Macromolecules;2024-07

2. Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review;International Journal of Biological Macromolecules;2024-06

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