Tea polyphenols encapsulated in W/O/W emulsions with xanthan gum–locust bean gum mixture: Evaluation of their stability and protection-Reference-Cited by-同舟云学术

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Tea polyphenols encapsulated in W/O/W emulsions with xanthan gum–locust bean gum mixture: Evaluation of their stability and protection

Published:2021-04 Issue: Volume:175 Page:40-48
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Tian Haiyan,Xiang Dong,Li Congfa

Funder

Hainan University

Major Science and Technology Project of Hainan Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference47 articles.

1. Progress in stabilization and transport phenomena of double emulsions in food applications;Garti;LWT Food Sci. Technol.,1997

2. Impact of electrolytes on double emulsion systems (W/O/W) stabilized by an amphiphilic block copolymer;Zhang;Colloids Surf B Biointerfaces.,2014

3. Rheological and release properties of double nano-emulsions containing crocin prepared with Angum gum, Arabic gum and whey protein;Mehrnia;Food Hydrocoll.,2016

4. Potential applications of multiple emulsions in the development of healthy and functional foods;Jiménez-Colmenero;Food Res. Int.,2013

5. Microstructural and rheological properties of low-fat stirred yoghurts made with skim milk and multiple emulsions;Lobato-Calleros;J. Texture Stud.,2009

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