Edible Pickering emulsions stabilized by ovotransferrin–gum arabic particles
作者： Zihao Wei , Qingrong Huang
DOI: 10.1016/J.FOODHYD.2018.11.037
关键词: Particle size 、 Gum arabic 、 Hydrophobic effect 、 Ovotransferrin 、 Nanoparticle 、 Particle 、 Materials science 、 Contact angle 、 Pickering emulsion 、 Chemical engineering
摘要: … work was to fabricate ovotransferrin–gum arabic particles with desirable properties as Pickering stabilizers. Complexation of ovotransferrin (OVT) with gum arabic (GA) was investigated …
sci-hub.se 参考文章(35)
Zihao Wei, Yanxiang Gao, Physicochemical properties of β-carotene bilayer emulsions coated by milk proteins and chitosan–EGCG conjugates Food Hydrocolloids. ,vol. 52, pp. 590- 599 ,(2016) , 10.1016/J.FOODHYD.2015.08.002
Jie Xiao, Xiang'an Wang, Alejandro J. Perez Gonzalez, Qingrong Huang, Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior Food Hydrocolloids. ,vol. 54, pp. 30- 39 ,(2016) , 10.1016/J.FOODHYD.2015.09.008
Jay W. Grate, Karl J. Dehoff, Marvin G. Warner, Jonathan W. Pittman, Thomas W. Wietsma, Changyong Zhang, Mart Oostrom, Correlation of Oil–Water and Air–Water Contact Angles of Diverse Silanized Surfaces and Relationship to Fluid Interfacial Tensions Langmuir. ,vol. 28, pp. 7182- 7188 ,(2012) , 10.1021/LA204322K
Justin O. Zoppe, Richard A. Venditti, Orlando J. Rojas, Pickering emulsions stabilized by cellulose nanocrystals grafted with thermo-responsive polymer brushes. joint international conference on information sciences. ,vol. 369, pp. 202- 209 ,(2012) , 10.1016/J.JCIS.2011.12.011
Orly Varon, Kevin J. Allen, Darin C. Bennett, Lili R. Mesak, Christine H. Scaman, Purification and characterization of tinamou egg white ovotransferrin as an antimicrobial agent against foodborne pathogenic bacteria Food Research International. ,vol. 54, pp. 1836- 1842 ,(2013) , 10.1016/J.FOODRES.2013.02.041
F. Weinbreck, R. de Vries, P. Schrooyen, C. G. de Kruif, Complex Coacervation of Whey Proteins and Gum Arabic Biomacromolecules. ,vol. 4, pp. 293- 303 ,(2003) , 10.1021/BM025667N
Tharwat Tadros, Application of rheology for assessment and prediction of the long-term physical stability of emulsions. Advances in Colloid and Interface Science. ,vol. 108, pp. 227- 258 ,(2004) , 10.1016/J.CIS.2003.10.025
Fu Liu, Chuan-He Tang, Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface Food Hydrocolloids. ,vol. 60, pp. 606- 619 ,(2016) , 10.1016/J.FOODHYD.2015.04.025
Yves Chevalier, Marie-Alexandrine Bolzinger, Emulsions stabilized with solid nanoparticles: Pickering emulsions Colloids and Surfaces A: Physicochemical and Engineering Aspects. ,vol. 439, pp. 23- 34 ,(2013) , 10.1016/J.COLSURFA.2013.02.054
Qiaomei Ru, Yuwen Wang, Jooyoung Lee, Yuting Ding, Qingrong Huang, Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio Carbohydrate Polymers. ,vol. 88, pp. 838- 846 ,(2012) , 10.1016/J.CARBPOL.2012.01.019