Stable protein microcapsules by crosslinking protein particles in water in water emulsions-Reference-Cited by-同舟云学术

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Stable protein microcapsules by crosslinking protein particles in water in water emulsions

Published:2023-01 Issue: Volume:656 Page:130353
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

Moutkane Maria,Benyahia Lazhar,Nicolai Taco^ORCID

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference24 articles.

1. Microspheres and Microcapsules For Protein Drug Delivery;Wang,2013

2. Fabrication and application of complex microcapsules;Bah;A review,2020

3. Advances in the application of microcapsules as carriers of functional compounds for food products;Corrêa-Filho,2019

4. Protein microcapsules: preparation and applications;Jaganathan;Adv. Colloid Interface Sci.,2014

5. Dry heating of whey proteins leads to formation of microspheres with useful functional properties;Schong,2018

Cited by 6 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. Preparation of gelatin-starch shell-yolk microspheres by water-in-water emulsion method: Effects of starch crystal type and cross-linking;Food Hydrocolloids;2024-09

2. Hydrophilic polymers: Current trends and visions for the future;Progress in Polymer Science;2023-12

3. Effect of adding gelatin on the stability of water in water emulsions formed by mixtures of amylopectin and guar gum;Colloids and Surfaces B: Biointerfaces;2023-12

4. Mechanism of ultrasonic combined with different fields on protein complex system and its effect on its functional characteristics and application: A review;Ultrasonics Sonochemistry;2023-08

5. Edible particle-stabilized water-in-water emulsions: Stabilization mechanisms, particle types, interfacial design, and practical applications;Food Hydrocolloids;2023-07

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