Zein Colloidal Particles and Cellulose Nanocrystals Synergistic Stabilization of Pickering Emulsions for Delivery of β-Carotene-Reference-Cited by-同舟云学术

Zein Colloidal Particles and Cellulose Nanocrystals Synergistic Stabilization of Pickering Emulsions for Delivery of β-Carotene

Published:2021-09-17 Issue:41 Volume:69 Page:12278-12294
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wei Yang¹²,Liu Zikun¹,Guo Aixin¹,Mackie Alan²,Zhang Liang¹,Liao Wenyan¹,Mao Like¹^ORCID,Yuan Fang¹^ORCID,Gao Yanxiang¹^ORCID

Affiliation:

1. Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China

2. Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K.

Funder

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c07800

Reference50 articles.

1. Influence of Particle Wettability on the Type and Stability of Surfactant-Free Emulsions

2. Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

3. Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles

4. Fabrication, Physicochemical Stability, and Microstructure of Coenzyme Q10 Pickering Emulsions Stabilized by Resveratrol-Loaded Composite Nanoparticles

5. Synergistic Stabilization of Emulsions by a Mixture of Surface-Active Nanoparticles and Surfactant

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