Characteristics of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles at different pH values
出版年份 2021 全文链接
标题
Characteristics of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles at different pH values
作者
关键词
Tea leaves, Protein nanoparticles, Pickering emulsions, Stability, Rheological behaviour
出版物
FOOD CHEMISTRY
Volume 375, Issue -, Pages 131795
出版商
Elsevier BV
发表日期
2021-12-08
DOI
10.1016/j.foodchem.2021.131795
参考文献
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。- Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature
- (2021) Bowen Chen et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effect of heat-treated tea water-insoluble protein nanoparticles on the characteristics of Pickering emulsions
- (2021) Zhongyang Ren et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Characterization of a Novel Food Grade Emulsion Stabilized by the By- Product Proteins Extracted From the Head of Giant Freshwater Prawn (Macrobrachium rosenbergii)
- (2021) Yi Wu et al. Frontiers in Nutrition
- Fabrication, Physicochemical Stability, and Microstructure of Coenzyme Q10 Pickering Emulsions Stabilized by Resveratrol-Loaded Composite Nanoparticles
- (2020) Yang Wei et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Characteristics and rheological behavior of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles via high-pressure homogenization
- (2020) Zhongyang Ren et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Effects of ultrasound-assisted basic electrolyzed water (BEW) extraction on structural and functional properties of Antarctic krill (Euphausia superba) proteins
- (2020) Yufeng Li et al. ULTRASONICS SONOCHEMISTRY
- Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes
- (2020) Zhongyang Ren et al. FOOD HYDROCOLLOIDS
- Individual and Collective Behavior of Emulsion Droplets Undergoing Ostwald Ripening
- (2019) Gieberth Rodriguez-Lopez et al. LANGMUIR
- Fabrication and Characterization of Novel Water-Insoluble Protein Porous Materials Derived from Pickering High Internal-Phase Emulsions Stabilized by Gliadin–Chitosan-Complex Particles
- (2019) Fu-Zhen Zhou et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification
- (2019) Li Cheng Sow et al. FOOD HYDROCOLLOIDS
- Functional properties and structural profiles of water-insoluble proteins from three types of tea residues
- (2019) Zhongyang Ren et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues
- (2019) Zhongyang Ren et al. FOOD HYDROCOLLOIDS
- Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation
- (2019) Xinbo Zhuang et al. CARBOHYDRATE POLYMERS
- Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
- (2019) Ke Li et al. FOOD HYDROCOLLOIDS
- Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength
- (2019) Shuning Zhang et al. FOOD HYDROCOLLOIDS
- Preparation and characterization of microcrystalline cellulose (MCC) from tea waste
- (2018) Tong Zhao et al. CARBOHYDRATE POLYMERS
- Effect of oil structure on cyclodextrin-based Pickering emulsions for bupivacaine topical application
- (2018) Jiun-Wen Hu et al. COLLOIDS AND SURFACES B-BIOINTERFACES
- Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification
- (2018) Xue-Feng Zhu et al. FOOD HYDROCOLLOIDS
- Effects of κ-carrageenan on the structure and rheological properties of fish gelatin
- (2018) Li Cheng Sow et al. JOURNAL OF FOOD ENGINEERING
- Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum
- (2018) Jiratthitikan Sriprablom et al. JOURNAL OF FOOD ENGINEERING
- Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method
- (2018) Yige Zhou et al. FOOD CHEMISTRY
- Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan
- (2018) Li Cheng Sow et al. FOOD HYDROCOLLOIDS
- Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility
- (2018) Dongwen Fu et al. FOOD HYDROCOLLOIDS
- Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes
- (2017) Iris Tavernier et al. FOOD HYDROCOLLOIDS
- Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol
- (2017) Alejandra Acevedo-Fani et al. FOOD HYDROCOLLOIDS
- Pickering-stabilized emulsion gels fabricated from wheat protein nanoparticles: Effect of pH, NaCl and oil content
- (2017) Yu Qing Zhu et al. JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
- Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)
- (2016) Li-Juan Wang et al. FOOD CHEMISTRY
- Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface
- (2016) Fu Liu et al. FOOD HYDROCOLLOIDS
- Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior
- (2016) Jie Xiao et al. FOOD HYDROCOLLOIDS
- Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends
- (2016) Jie Xiao et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Stable and pH-Sensitive Protein Nanogels Made by Self-Assembly of Heat Denatured Soy Protein
- (2014) Nannan Chen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Protein-Based Pickering Emulsion and Oil Gel Prepared by Complexes of Zein Colloidal Particles and Stearate
- (2014) Zhi-Ming Gao et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Emulsions stabilized with solid nanoparticles: Pickering emulsions
- (2013) Yves Chevalier et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein
- (2012) Julius W. J. de Folter et al. Soft Matter
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search