Stabilisation of water in water Pickering emulsion containing gelatin and maltodextrin by bitter vetch protein nanoparticles-Reference-Cited by-同舟云学术

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Stabilisation of water in water Pickering emulsion containing gelatin and maltodextrin by bitter vetch protein nanoparticles

Published:2022-04-12 Issue:6 Volume:57 Page:3816-3825
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Ansari Niloofar¹,Shekarchizadeh Hajar¹^ORCID

Affiliation:

1. Department of Food Science and Technology College of Agriculture Isfahan University of Technology 84156–83111 Isfahan Iran

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15710

Reference34 articles.

1. Nutritional and antinutritional characteristics of selected Vicia genotypes

2. Phase Separation in Gelatin/Maltodextrin and Gelatin/Maltodextrin/Gum Arabic Mixtures Studied Using Small-Angle Light Scattering, Turbidity, and Microscopy

3. Pickering emulsions stabilized by naturally derived or biodegradable particles

4. Water in water emulsions: phase separation and rheology of biopolymer solutions

5. Emulsions stabilized with solid nanoparticles: Pickering emulsions

Cited by 8 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 active/intelligent packaging antibacterial film and hydrogen sulfide-sensitive indicator for trout fillets freshness based on copper nanoparticles;Food Bioscience;2024-08

2. Characterization and molecular docking of sustainable wine lees and gelatin‐based emulsions: innovative fat substitution;Journal of the Science of Food and Agriculture;2024-05-03

3. Synthesis of Lignin Nanoparticles and Their Application in the Stabilization of Water-in-Water Pickering Emulsions: A New Technology for Valorization of Lignin from Sugarcane Bagasse;International Journal of Chemical Engineering;2024-01-27

4. 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

5. Rheological and thermal properties of an enteral nutrition formula for nutritional support patients using a combined mixture of gelatin and maltodextrin;Journal of Texture Studies;2023-10-25

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