The soybean lecithin-cyclodextrin-vitamin E complex nanoparticles stabilized Pickering emulsions for the delivery of β-carotene: Physicochemical properties and in vitro digestion-Reference-Cited by-同舟云学术

The soybean lecithin-cyclodextrin-vitamin E complex nanoparticles stabilized Pickering emulsions for the delivery of β-carotene: Physicochemical properties and in vitro digestion

Published:2024-04 Issue: Volume:265 Page:130742
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Hao Lei,Li Junjiao,Mao Jin,Zhou Qi,Deng Qianchun,Chai Zhaofei,Zheng Lei,Shi Jie

Funder

National Natural Science Foundation of China

Anhui Science and Technology Department

Ministry of Agriculture and Rural Affairs of the People's Republic of China

Fundamental Research Funds for the Central Universities

Science Fund for Distinguished Young Scholars of Anhui Province

Publisher

Elsevier BV

Reference54 articles.

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3. Self-assembled egg yolk peptide micellar nanoparticles as a versatile emulsifier for food-grade oil-in-water pickering nanoemulsions;Du;J. Agric. Food Chem.,2019

4. Pickering emulsion gels prepared by hydrogen-bonded zein/tannic acid complex colloidal particles;Zou;J. Agric. Food Chem.,2015

5. Pickering emulsions stabilized by media-milled starch particles;Lu;Food Res. Int.,2018

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