Impact of weakly charged insoluble karaya gum on zein nanoparticle and mechanism for stabilizing Pickering emulsions-Reference-Cited by-同舟云学术

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Impact of weakly charged insoluble karaya gum on zein nanoparticle and mechanism for stabilizing Pickering emulsions

Published:2022-12 Issue: Volume:222 Page:121-131
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Wu Baoguang,Zhang Shipei,Jiang Xiaofen,Hou Pengfei,Xin Yuelin,Zhang Lei,Zhang Jinsong,Zhou Deyi

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference56 articles.

1. Use of nanoparticles and microparticles in the formation and stabilization of food emulsions;Dickinson;Trends Food Sci. Technol.,2012

2. Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams;Bertsch;Trends Food Sci. Technol.,2021

3. Globular proteins as soft particles for stabilizing emulsions: concepts and strategies;Tang;Food Hydrocoll.,2020

4. Polysaccharide-based Pickering emulsions: formation, stabilization and applications;Cui;Food Hydrocoll.,2021

5. Polysaccharides at fluid interfaces of food systems;Kontogiorgos;Adv. Colloid Interf. Sci.,2019

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