Characterization, interfacial rheology, and storage stability of Pickering emulsions stabilized by complex of whey protein isolate fiber and zein derived from micro-endosperm maize-Reference-Cited by-同舟云学术

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Characterization, interfacial rheology, and storage stability of Pickering emulsions stabilized by complex of whey protein isolate fiber and zein derived from micro-endosperm maize

Published:2024-03 Issue: Volume:261 Page:129948
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Lin Hong^ORCID,Fu Sihan,Hu Chun,Zhang Weinong,He Junbo^ORCID

Publisher

Elsevier BV

Reference46 articles.

1. Emulsions stabilised solely by colloidal particles;Aveyard;Adv. Colloid Interface Sci.,2003

2. Pickering stabilization of foams and emulsions with particles of biological origin;Lam;Curr. Opin. Colloid In,2014

3. Development of zein-based nutraceutical delivery systems: a systematic overview based on recent researches;Sun;Food Hydrocoll.,2023

4. Development and characterization of Pickering emulsion stabilized by zein/corn fiber gum (CFG) complex colloidal particles;Zhu;Food Hydrocoll.,2019

5. Fabrication and characterization of antioxidant Pickering emulsions stabilized by Zein/chitosan complex particles (ZCPs);Wang;J. Agric. Food Chem.,2015

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. Colloidal lignin particle reinforces the stability of Pickering emulsions prepared with zein nanoparticle;Food Chemistry;2024-12

2. Improvement of NaCas/DGMO complex emulsion on resveratrol stability, in vitro bioaccessibility, in vivo bioavailability and gut microbiota;Food Chemistry: X;2024-10

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