Biopolymer-stabilized conjugated linoleic acid (CLA) oil-in-water emulsions: Impact of electrostatic interactions on formation and stability of pectin-caseinate-coated lipid droplets-Reference-Cited by-同舟云学术

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Biopolymer-stabilized conjugated linoleic acid (CLA) oil-in-water emulsions: Impact of electrostatic interactions on formation and stability of pectin-caseinate-coated lipid droplets

Published:2016-12 Issue: Volume:511 Page:172-179
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:

Cheng Wenjian,McClements David J.^ORCID

Funder

Chinese Scholarship Council

Cooperative State Research

Extension

Education Service

USDA

Massachusetts Agricultural Experiment Station

NRI

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference36 articles.

1. Implication of conjugated linoleic acid (CLA) in human health;Dilzer;Crit. Rev. Food Sci. Nutr.,2012

2. Conjugated linoleic acid: potential health benefits as a functional food ingredient;Kim;Ann. Rev. Food Sci. Technol.,2016

3. Conjugated linoleic acid (CLA): Good or bad trans fat?;Park;J. Food Compos. Anal.,2009

4. Beverage emulsions: recent developments in formulation, production, and applications;Piorkowski;Food Hydrocoll.,2014

5. Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums;Nasrabadi;Food Chem.,2016

Cited by 21 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. Synthesis of Linoleic Acid of Conjugated Isomers from Sesame (Sesamum Indicum) Seed Oil: Its Use and Effect in a Microstructured Product Type Oil-in-Water Emulsion;Current Research in Nutrition and Food Science Journal;2024-08-30

2. Variability of entropy force and its coupling with electrostatic and steric hindrance interactions;Journal of Statistical Mechanics: Theory and Experiment;2024-04-17

3. Preparation and characterization of sodium caseinate-apricot tree gum/gum Arabic nanocomplex for encapsulation of conjugated linoleic acid (CLA);International Journal of Biological Macromolecules;2024-03

4. Preparation and characterization of sodium caseinate/xanthan gum complexes in acidic conditions and their use for the stabilization of oil‐in‐water emulsions;Journal of the American Oil Chemists' Society;2024-02-11

5. Arabinoxylan hydrolysates improved physical and oxidative stability of oil-in-water emulsions;International Journal of Biological Macromolecules;2024-02

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