Double emulsion (W/O/W) gel stabilised by polyglycerol polyricinoleate and calcium caseinate as mangiferin carrier: insights on formulation and stability properties-Reference-Cited by-同舟云学术

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Double emulsion (W/O/W) gel stabilised by polyglycerol polyricinoleate and calcium caseinate as mangiferin carrier: insights on formulation and stability properties

Published:2022-05-31 Issue:8 Volume:57 Page:5268-5279
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Xing Yuhang¹²,Li Ruyi¹^ORCID,Xue Lu¹²,Chen Mianhong¹,Lu Xuli¹,Duan Zhihao¹³,Zhou Wei¹,Li Jihua¹^ORCID

Affiliation:

1. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong 524001 China

2. College of Food Science & Technology Huazhong Agricultural University Wuhan Hubei 430070 China

3. College of Tropical Crops Yunnan Agricultural University Pu'er, Yunan 665099 China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Hainan Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15856

Reference43 articles.

1. Phytochemical composition, cellular antioxidant capacity and antiproliferative activity in mango (Mangifera indicaL.) pulp and peel

2. The Effect of Emulsifiers on the Emulsion Stability and Extraction Efficiency of Cr(VI) Using Emulsion Liquid Membranes (ELMs) Formulated with a Green Solvent

3. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides

4. Encapsulation of Hydrophobic and Low-Soluble Polyphenols into Nanoliposomes by pH-Driven Method: Naringenin and Naringin as Model Compounds

5. Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility

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1. The colloidal stability of water-in-oil-in-water double emulsion stabilized by Pickering emulsifier mixture in encapsulating ethanolic kenaf leaves extract;Journal of Food Measurement and Characterization;2024-07-10

2. Studies on the Properties and Stability Mechanism of Double Emulsion Gels Prepared by Heat-Induced Aggregates of Egg White Protein-Oligosaccharides Glycosylation Products;Foods;2024-06-10

3. Investigation of vanillin-loaded O/W, W/O, and W/O/W emulsion systems as a proof of concept for sugar reduction strategy: Preparation, characterization, and evaluation;LWT;2024-02

4. Analytics and applications of polyglycerol polyricinoleate (PGPR)—Current research progress;Comprehensive Reviews in Food Science and Food Safety;2023-08-15

5. Fabrication of whey-protein-stabilized G/O/W emulsion for the encapsulation and retention of -ascorbic acid and α-tocopherol;Journal of Food Engineering;2023-03

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