Interaction between soy protein isolate and surfactant at the interface of antibacterial nanoemulsions loaded with riboflavin tetra butyrate
Author:
Affiliation:
1. School of Materials Science and Engineering Jilin University Changchun 130022 China
2. College of Food Science and Engineering Jilin University Changchun 130062 China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15424
Reference32 articles.
1. Nanoemulsions for health, food, and cosmetics: a review
2. Cold plasma hydrophilization of soy protein isolate and milk protein concentrate enables manufacturing of surfactant-free water suspensions. Part I: Hydrophilization of food powders using cold plasma
3. Zein Particle-Stabilized Water-In-Water Emulsion as a Vehicle for Hydrophilic Bioactive Compound Loading of Riboflavin
4. Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0
5. Characteristics of submicron emulsions prepared by ultra-high pressure homogenisation: Effect of chilled or frozen storage
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1. Emerging trends in the application of riboflavin-mediated photodynamic inactivation for food preservation;Trends in Food Science & Technology;2024-01
2. Antimicrobial photodynamic therapy encapsulation technology: Frontier exploration and application prospects of novel antimicrobial technology;Chemical Engineering Journal;2023-12
3. Plant protein-based emulsions for the delivery of bioactive compounds;Advances in Colloid and Interface Science;2023-06
4. Nanoemulsions loaded with compound photosensitisers: synergistic photodynamic inactivation effects of curcumin and riboflavin tetra butyrate;International Journal of Food Science & Technology;2023-02-08
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