Impact of pea protein-inulin conjugates prepared via the Maillard reaction using a combination of ultrasound and pH-shift treatments on physical and oxidative stability of algae oil emulsions
Wen Jiang(Northwest A&F University), Xuebo Liu(North West Agriculture and Forestry University), David Julian McClements(University of Massachusetts Amherst), Fuguo Liu(Shanghai East Hospital), Yifan Zhang(Anhui Agricultural University)
Cited by 77
Related Papers
Improving emulsion formation, stability and performance using mixed emulsifiers: A review
|Advances in Colloid and Interface Science|2017|1.1k
Edible nanoemulsions: fabrication, properties, and functional performance
|Soft Matter|2010|1k
Nanotechnology Approaches for Increasing Nutrient Bioavailability
|Advances in food and nutrition research|2017|372
Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce
|Food Microbiology|2014|312
Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability
|Food Science and Biotechnology|2020|268