All-natural polysaccharide and protein complex nanoparticles from Clitocybe squamulosa as unique Pickering stabilizers for oil-in-water emulsions-Reference-Cited by-同舟云学术

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All-natural polysaccharide and protein complex nanoparticles from Clitocybe squamulosa as unique Pickering stabilizers for oil-in-water emulsions

Published:2024-06 Issue: Volume:272 Page:132674
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Xu Lijing,Xu Yaping,Hou Shuting,Zheng Xiaojiao,Cao Qunluo,Chang Mingchang,Feng Cuiping,Cheng Yanfen,Geng Xueran,Meng Junlong

Publisher

Elsevier BV

Reference38 articles.

1. Food emulsions and foams: stabilization by particles;Dickinson;Curr. Opin. Colloid Interface Sci.,2010

2. Physicochemical characteristics, applications and research trends of edible Pickering emulsions;Xia;Trends Food Sci. Technol.,2021

3. Review of functional aspects of nanocellulose-based Pickering emulsifier for non-toxic application and its colloid stabilization mechanism;Teo;Molecules,2022

4. Covalently cross-linked proteins & polysaccharides: formation, characterisation and potential applications;Akhtar;Curr. Opin. Colloid Interface Sci.,2017

5. Caffeic acid grafted chitosan as a novel dual-functional stabilizer for food-grade emulsions and additive antioxidant property;İlyasoğlu;Food Hydrocoll.,2019

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