Pickering Foam Stabilized by Diacylglycerol-Based Solid Lipid Nanoparticles: Effect of Protein Modification-Reference-Cited by-同舟云学术

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Pickering Foam Stabilized by Diacylglycerol-Based Solid Lipid Nanoparticles: Effect of Protein Modification

Published:2024-08-22 Issue:35 Volume:72 Page:19480-19493
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Dechu¹,Lee Yee Ying²,Tan Chin Ping³^ORCID,Wang Yong¹^ORCID,Qiu Chaoying¹^ORCID

Affiliation:

1. JNU−UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China

2. School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor, Malaysia

3. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43300 Serdang, Selangor, Malaysia

Funder

Guangdong Provincial Department of Science and Technology

Basic and Applied Basic Research Foundation of Guangdong Province

Fundamental Research Funds for the Central Universities

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c05495

Reference65 articles.

1. Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength

2. Wettability of silicananoparticle–surfactant nanocomposite interfacial layers

3. On the long-term stability of foams stabilised by mixtures of nano-particles and oppositely charged short chain surfactants

4. Aqueous Foams Stabilized Solely by Silica Nanoparticles

5. From Pickering foams to porous carbonate materials: crack-free structuring in drying ceramics

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