Investigating the effect of whey protein isolate:proanthocyanidin complex ratio on the stability and antioxidant capacity of Pickering emulsions-Reference-Cited by-同舟云学术

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Investigating the effect of whey protein isolate:proanthocyanidin complex ratio on the stability and antioxidant capacity of Pickering emulsions

Published:2024-11 Issue: Volume:279 Page:135342
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Di Xiaohui,Li Yaochang,Qin Xinguang,Wang Qi,Liu Gang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference60 articles.

1. Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions;Dai;Food Hydrocoll.,2020

2. Pickering emulsions for functional food systems;Cheon;Journal of Agriculture Food Research,2023

3. Fabrication and characterization of novel edible Pickering emulsion gels stabilized by dihydromyricetin;Geng;Food Chem.,2021

4. Protein-and polysaccharide-based particles used for Pickering emulsion stabilisation;Ribeiro;Food Hydrocoll.,2021

5. Surface modification of cellulose nanofibrils with protein nanoparticles for enhancing the stabilization of O/W Pickering emulsions;Zhang;Food Hydrocoll.,2019

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