相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Interfacial rheology, emulsifying property and emulsion stability of glyceryl monooleate-modified corn fiber gum
Yue Wei et al.
FOOD CHEMISTRY (2021)
Lipolysis products formation during in vitro gastric digestion is affected by the emulsion interfacial composition
M. R. Infantes-Garcia et al.
FOOD HYDROCOLLOIDS (2021)
Synergistic Interactions of Plant Protein Microgels and Cellulose Nanocrystals at the Interface and Their Inhibition of the Gastric Digestion of Pickering Emulsions
Shuning Zhang et al.
LANGMUIR (2021)
Application of Nanocellulose as particle stabilizer in food Pickering emulsion: Scope, Merits and challenges
Qi Li et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin
Meigui Huang et al.
FOOD CHEMISTRY (2021)
Impact of pH on the interaction between soybean protein isolate and oxidized bacterial cellulose at oil-water interface: Dilatational rheological and emulsifying properties
Xingzhong Zhang et al.
FOOD HYDROCOLLOIDS (2021)
A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles
Mengnan Ju et al.
FOOD HYDROCOLLOIDS (2020)
Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin
Nuntarat Boonlao et al.
JOURNAL OF FOOD ENGINEERING (2020)
Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions
Yang Wei et al.
FOOD HYDROCOLLOIDS (2020)
The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities
Yan Tian et al.
FOOD HYDROCOLLOIDS (2020)
Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance
Xingzhong Zhang et al.
FOOD HYDROCOLLOIDS (2020)
Influence of nanocellulose on in vitro digestion of whey protein isolate
Lingling Liu et al.
CARBOHYDRATE POLYMERS (2019)
Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 2. In vitro lipid digestion
Long Bai et al.
FOOD HYDROCOLLOIDS (2019)
Characterization of lipid emulsions during in vitro digestion in the presence of three types of nanocellulose
Lingling Liu et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2019)
Complex coacervates formation between gelatin and gum Arabic with different arabinogalactan protein fraction content and their characterization
Zoi Rousi et al.
FOOD HYDROCOLLOIDS (2019)
Surface modification of cellulose nanofibrils with protein nanoparticles for enhancing the stabilization of O/W pickering emulsions
Xingzhong Zhang et al.
FOOD HYDROCOLLOIDS (2019)
Physicochemical properties and interfacial dilatational rheological behavior at air-water interface of high intensity ultrasound modified ovalbumin: Effect of ionic strength
Wenfei Xiong et al.
FOOD HYDROCOLLOIDS (2019)
O/W Pickering Emulsion Templated Organo-hydrogels with Enhanced Mechanical Strength and Energy Storage Capacity
Xingzhong Zhang et al.
ACS APPLIED BIO MATERIALS (2019)
Tailoring Emulsions for Controlled Lipid Release: Establishing in vitro-in Vivo Correlation for Digestion of Lipids
Nathalie Scheuble et al.
ACS APPLIED MATERIALS & INTERFACES (2018)
Design of Pickering Micro- and Nanoemulsions Based on the Structural Characteristics of Nanocelluloses
Clara Jimenez Saelices et al.
BIOMACROMOLECULES (2018)
Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility
Thunnalin Winuprasith et al.
FOOD HYDROCOLLOIDS (2018)
Composite whey protein-cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion
Anwesha Sarkar et al.
FOOD HYDROCOLLOIDS (2018)
Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion
Fu-Zhen Zhou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Influence of pH and cinnamaldehyde on the physical stability and lipolysis of whey protein isolate-stabilized emulsions
Enmin Chen et al.
FOOD HYDROCOLLOIDS (2017)
Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization
Mohammad Anvari et al.
FOOD HYDROCOLLOIDS (2017)
Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages: Influence of heating temperature on physicochemical stability during chilled storage
Vassilios Raikos
FOOD HYDROCOLLOIDS (2017)
Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization
Ali Marefati et al.
FOOD HYDROCOLLOIDS (2017)
Biopolymer-based particles as stabilizing agents for emulsions and foams
Eric Dickinson
FOOD HYDROCOLLOIDS (2017)
Potential application of ultra-high pressure homogenization in the physico-chemical stabilization of tiger nuts' milk beverage
I. Codina-Torrella et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces
Anwesha Sarkar et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2017)
Effects of environmental factors on the physical stability of pickering-emulsions stabilized by chitosan particles
William Wachira Mwangi et al.
FOOD HYDROCOLLOIDS (2016)
Impact of pectin properties on lipid digestion under simulated gastrointestinal conditions: Comparison of citrus and banana passion fruit (Passiflora tripartita var. mollissima) pectins
Mauricio Espinal-Ruiz et al.
FOOD HYDROCOLLOIDS (2016)
On the role of bile salts in the digestion of emulsified lipids
Anwesha Sarkar et al.
FOOD HYDROCOLLOIDS (2016)
Self-Assembly Behavior of Ultrahighly Charged Amphiphilic Polyelectrolyte on Solid Surfaces
Hui Yang et al.
LANGMUIR (2016)
In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment
Anwesha Sarkar et al.
SOFT MATTER (2016)
Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion
Chaoying Qiu et al.
FOOD RESEARCH INTERNATIONAL (2015)
Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion
Duoxia Xu et al.
FOOD CHEMISTRY (2014)
Tailoring the digestion of structured emulsions using mixed monoglyceride-caseinate interfaces
Li Day et al.
FOOD HYDROCOLLOIDS (2014)
Physicochemical properties and digestibility of emulsified lipids in simulated intestinal fluids: influence of interfacial characteristics
Amelia Torcello-Gomez et al.
SOFT MATTER (2011)
Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components
David Julian McClements et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2010)
Effect of sucrose on functional properties of soy globulins:: Adsorption and foam characteristics
Victor Pizones Ruiz-Henestrosa et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Ileal brake: A sensible food target for appetite control. A review
P. W. J. Maljaars et al.
PHYSIOLOGY & BEHAVIOR (2008)
分享论文
