Stabilization of gelatin and carboxymethylcellulose water-in-water emulsion by addition of whey protein
Author:
Affiliation:
1. Universidade Federal Fluminense, Brasil
2. Universidade Federal Fluminense, Brasil; Universidade Federal Fluminense, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Organic Chemistry,Chemical Engineering (miscellaneous)
Link
http://www.scielo.br/pdf/po/v29n4/0104-1428-po-29-4-e2019051.pdf
Reference39 articles.
1. Water-in-water Pickering emulsion stabilized by polydopamine particles and cross-linking;Zhang J.;Biomacromolecules,2018
2. Slowing the starch digestion by structural modification through preparing zein/pectin particle stabilized water-in-water emulsion;Chen J.-F.;Journal of Agricultural and Food Chemistry,2018
3. Gelatin/maltodextrin water-in-water (w/w) emulsions for the preparation of cross-linked enzyme-loaded microgels;Beldengrün Y.;Langmuir,2018
4. Bioreactor droplets from liposome-stabilized all-aqueous emulsions;Dewey D. C.;Nature Communications,2014
5. Fabrication of fibrillosomes from droplets stabilized by protein nanofibrils at all-aqueous interfaces;Song Y.;Nature Communications,2016
Cited by 2 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. 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
2. The Influence of Enzymatic Hydrolysis of Whey Proteins on the Properties of Gelatin-Whey Composite Hydrogels;Materials;2021-06-23
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