Exploring Pickering Emulsions Stabilized by Chitosan and Multiple Seaweed Polyphenols for an Efficient Protection and Delivery of β-Carotene-Reference-Cited by-同舟云学术

Exploring Pickering Emulsions Stabilized by Chitosan and Multiple Seaweed Polyphenols for an Efficient Protection and Delivery of β-Carotene

Published:2024-05-01 Issue:5 Volume:4 Page:1287-1300
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Meng Weihao¹²^ORCID,Sun Hongnan¹^ORCID,MU Tai-Hua¹^ORCID,Garcia-Vaquero Marco²^ORCID

Affiliation:

1. Laboratory of Food Chemistry and Nutrition Science, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, P. R. China

2. School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland

Funder

the Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.4c00178

Reference47 articles.

1. Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion

2. Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application

3. The influence of Ca2+/K+ weight ratio on the physicochemical properties and in vitro digestion behavior of resveratrol-loaded Pickering emulsions encapsulated in alginate/κ-carrageenan hydrogel beads

4. Chitosan-based Pickering emulsion: A comprehensive review on their stabilizers, bioavailability, applications and regulations

5. Formation, stability and the application of Pickering emulsions stabilized with OSA starch/chitosan complexes