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Stability and functionality of xanthan gum-shellac nanoparticles for the encapsulation of cinnamon bark extract
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- Journal Article
- A1
- open access
Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes
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The stability of triphasic oil-in-water Pickering emulsions can be improved by physical modification of hordein- and secalin-based submicron particles
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The influence of degree of methoxylation on the emulsifying and heat stabilizing activity of whey protein-pectin conjugates
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Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation
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Functionality of whey proteins covalently modified by allyl isothiocyanate, part 1 : physicochemical and antibacterial properties of native and modified whey proteins at pH 2 to 7
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Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH
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Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin : effect of pectin concentration, pH, and ionic strength
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Emulsion-templated liquid oil structuring with soy protein and soy protein : κ-carrageenan complexes
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Noncovalent interactions of bovine α-lactalbumin with green tea polyphenol, epigalocatechin-3-gallate