Microencapsulation of Pickering nanoemulsions containing walnut oil stabilized using soy protein–curcumin composite nanoparticles: Fabrication and evaluation of a novel plant-based milk substitute

Chenxing Du(Anhui Agricultural University), Zhi Zheng(Hefei University of Technology), Yizhong Shen(Hefei University of Technology), Lin Lin(Fujian Normal University), Ge Zhu(Anhui Agricultural University), Jianfeng Lu(Sun Yat-sen University), Zhangqun Duan(Academy of State Administration of Grain), Hanwen Hu(North Sichuan Medical University)
Food Chemistry
December 26, 2024
10.1016/j.foodchem.2024.142654
Cited by 20

Related Papers

Developing Ni single-atom sites in carbon nitride for efficient photocatalytic H2O2 production
|Nature Communications|2023|454
Development of low temperature Cu Cu bonding and hybrid bonding for three-dimensional integrated circuits (3D IC)
|Microelectronics Reliability|2021|130
Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions
|LWT|2021|114
Wrinkled 2D Materials: A Versatile Platform for Low‐Threshold Stretchable Random Lasers
|Advanced Materials|2017|105
Schiff-Base Chemistry-Coupled Catechol Oxidase-Like Nanozyme Reaction as a Universal Sensing Mode for Ultrasensitive Biosensing
|Analytical Chemistry|2023|91