Enhancing the Thermal Stability of Zein Particle-Stabilized Aeratable Emulsions Through Genipin-Protein Cross-Linking and Its Possible Mechanism of Action-Reference-Cited by-同舟云学术

Enhancing the Thermal Stability of Zein Particle-Stabilized Aeratable Emulsions Through Genipin-Protein Cross-Linking and Its Possible Mechanism of Action

Published:2024-01-25 Issue:7 Volume:72 Page:3707-3718
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu Zelong¹^ORCID,Xu Meiyu¹,Zhou Sumei¹,Wang Jing¹^ORCID,Huang Zhaoxian²

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China

2. College of Food Science and Engineering, Hainan University, Haikou 570228, China

Funder

Beijing Municipal Commission of Education

National Natural Science Foundation of China

International Science & Technology Cooperation Program of Hainan Province

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c07770

Reference45 articles.

1. Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein

2. Facile preparation of zein nanoparticles with tunable surface hydrophobicity and excellent colloidal stability

3. Effect of glutamic acid on the preparation and characterization of Pickering emulsions stabilized by zein

4. Whippable emulsions co-stabilized by protein particles and emulsifiers: The effect of emulsifier type

5. Particles as surfactants—similarities and differences

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