Preparation of Pickering emulsions with short, medium and long chain triacylglycerols stabilized by starch nanocrystals and their in vitro digestion properties-Reference-Cited by-同舟云学术

Preparation of Pickering emulsions with short, medium and long chain triacylglycerols stabilized by starch nanocrystals and their in vitro digestion properties

Published:2016 Issue:101 Volume:6 Page:99496-99508
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Liang Rong¹²³⁴⁵,Jiang Yanwei¹²³⁴⁵,Yokoyama Wally⁶⁷⁸⁹¹⁰,Yang Cheng¹²³⁴⁵,Cao Guangqun¹²³⁴⁵,Zhong Fang¹²¹¹⁴⁵

Affiliation:

1. Key Laboratory of Food Colloids and Biotechnology

2. Ministry of Education

3. School of Chemical and Material Engineering

4. Jiangnan University

5. Wuxi 214122

6. Processed Food Research

7. Agricultural Research Service

8. USDA

9. Albany

10. USA

11. School of Food Science and Technology

Abstract

In vitrodigestion fate of food-grade Pickering emulsions stabilized by starch nanocrystals were varied by incorporating short, medium and long chain triacylglycerols.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2016/RA/C6RA18468E

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