Interfacial properties and antioxidant capacity of pickering emulsions stabilized by high methoxyl pectin-surfactant-pea protein isolate-curcumin complexes: Impact of different types of surfactants
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Interfacial properties and antioxidant capacity of pickering emulsions stabilized by high methoxyl pectin-surfactant-pea protein isolate-curcumin complexes: Impact of different types of surfactants
Authors
Keywords
Pea protein isolate, Surfactant, Pickering emulsion, Interfacial property, Antioxidant capacity
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 153, Issue -, Pages 112453
Publisher
Elsevier BV
Online
2021-09-13
DOI
10.1016/j.lwt.2021.112453
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein
- (2021) Lei Sha et al. FOOD CHEMISTRY
- The use of natural antioxidants to combat lipid oxidation in O/W emulsions
- (2020) John Noon et al. JOURNAL OF FOOD ENGINEERING
- Development of high methoxyl pectin-surfactant-pea protein isolate ternary complexes: Fabrication, characterization and delivery of resveratrol
- (2020) Qing Guo et al. FOOD CHEMISTRY
- Production and characterization of pea protein isolate-pectin complexes for delivery of curcumin: Effect of esterified degree of pectin
- (2020) Qing Guo et al. FOOD HYDROCOLLOIDS
- pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization
- (2020) Shengnan Wang et al. FOOD HYDROCOLLOIDS
- Fabrication, structural characterization and functional attributes of polysaccharide-surfactant-protein ternary complexes for delivery of curcumin
- (2020) Qing Guo et al. FOOD CHEMISTRY
- Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery
- (2020) Jiang Yi et al. FOOD HYDROCOLLOIDS
- Development and characterization of pickering emulsion stabilized by zein/corn fiber gum (CFG) complex colloidal particles
- (2019) Qiaomei Zhu et al. FOOD HYDROCOLLOIDS
- Fabrication and characterization of Pickering High Internal Phase Emulsions (HIPEs) stabilized by chitosan-caseinophosphopeptides nanocomplexes as oral delivery vehicles
- (2019) Xiao-Nan Huang et al. FOOD HYDROCOLLOIDS
- Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum arabic composite colloidal nanoparticles
- (2019) Jiaqi Su et al. FOOD HYDROCOLLOIDS
- Utilization of β-lactoglobulin- (−)-Epigallocatechin- 3-gallate(EGCG) composite colloidal nanoparticles as stabilizers for lutein pickering emulsion
- (2019) Jiaqi Su et al. FOOD HYDROCOLLOIDS
- Novel colloidal particles and natural small molecular surfactants co-stabilized Pickering emulsions with hierarchical interfacial structure: Enhanced stability and controllable lipolysis
- (2019) Yang Wei et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations
- (2018) Yang Lan et al. FOOD HYDROCOLLOIDS
- Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties
- (2018) Yongjian Cai et al. FOOD HYDROCOLLOIDS
- Rheological behavior of emulsion gels stabilized by zein/tannic acid complex particles
- (2018) Yuan Zou et al. FOOD HYDROCOLLOIDS
- Study on the emulsifying stability and interfacial adsorption of pea proteins
- (2018) Maoshen Chen et al. FOOD HYDROCOLLOIDS
- Whey protein–pectin soluble complexes for beverage applications
- (2017) Ty B. Wagoner et al. FOOD HYDROCOLLOIDS
- Ca 2+ -induced soy protein nanoparticles as pickering stabilizers: Fabrication and characterization
- (2017) Fu Liu et al. FOOD HYDROCOLLOIDS
- Rheology and microstructure of heat-induced fluid gels from Antarctic krill ( Euphausia superba ) protein: Effect of pH
- (2016) Yanchao Wang et al. FOOD HYDROCOLLOIDS
- Effects of heat treatment on the emulsifying properties of pea proteins
- (2016) Weiwei Peng et al. FOOD HYDROCOLLOIDS
- Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior
- (2016) Jie Xiao et al. FOOD HYDROCOLLOIDS
- Emulsification properties of pea protein isolate using homogenization, microfluidization and ultrasonication
- (2016) Noel A. McCarthy et al. FOOD RESEARCH INTERNATIONAL
- Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends
- (2016) Jie Xiao et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect
- (2015) Rocío Morales et al. ULTRASONICS SONOCHEMISTRY
- Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions
- (2014) Jiang Jiang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio
- (2012) Qiaomei Ru et al. CARBOHYDRATE POLYMERS
- Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions
- (2012) Zhao Long et al. FOOD HYDROCOLLOIDS
- Complexation of Bovine Serum Albumin and Sugar Beet Pectin: Structural Transitions and Phase Diagram
- (2012) Xiangyang Li et al. LANGMUIR
- Stability of citral in protein- and gum arabic-stabilized oil-in-water emulsions
- (2007) Darinka Djordjevic et al. FOOD CHEMISTRY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started