Buchumschlag

Characterization of astaxanthin‐loaded Pickering emulsions stabilized by conjugates of pea protein isolate and dextran with different molecular weights

Fuente: Wiley Open Access

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	Zhi‐Wei Guo, Heng‐Juan Li, Ning Peng, Ying‐Qiu Li, Yan Liang, Yu‐Ru Zhao, Cai‐Yue Wang, Zi‐Yue Wang, Chenying Wang, Xidong Ren
Format:	Artículo Open Access
Veröffentlicht:	Wiley 2024
Schlagworte:	Journal of the Science of Food and Agriculture
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge

Three‐dimensional printing of dysphagia‐friendly foods using Pleurotus ostreatus mycelium, xanthan gum, and egg white protein: influence of mycelium concentration
von: Cai‐Yue Wang, et al.
Veröffentlicht: (2025)

Structure–property relationship of pea protein microgels as fat analogues in Pickering oil‐in‐water emulsions: effect of salt addition
von: Liyang Du, et al.
Veröffentlicht: (2024)

Impact of hydrophobically modified cellulose nanofiber on the stability of Pickering emulsion containing insect protein
von: Rong Fan, et al.
Veröffentlicht: (2024)

Characteristics of hairtail surimi gels treated with myofibrillar protein‐stabilized Pickering emulsions
von: Min Lin, et al.
Veröffentlicht: (2024)

Glycation‐mediated pea protein isolate‐curcumin conjugates for uniform walnut oil dispersion: enhancing oxidative stability and shelf life
von: Zhi‐feng Tan, et al.
Veröffentlicht: (2025)

Cyperus esculentus protein/tea polyphenol composite nanoparticles for enhanced stability of anthocyanins in Pickering emulsions
von: He Sun, et al.
Veröffentlicht: (2025)

Preparation and characterization of a new food‐grade Pickering emulsion stabilized by mulberry‐leaf protein nanoparticles
von: Yingshan Xie, et al.
Veröffentlicht: (2024)

W/O/W Pickering emulsions stabilized by complex modified phycocyanin
von: Hongye Tian, et al.
Veröffentlicht: (2024)

Stability of epigallocatechin gallate and quercetin co‐loaded water‐in‐oil‐in‐water double emulsion: effects of whey protein isolate–flaxseed gum conjugate
von: Jiawen Yan, et al.
Veröffentlicht: (2026)

Production of a food‐grade pickering emulsion stabilized by pea protein‐different phenolic acids
von: Elif Meltem İŞÇİMEN
Veröffentlicht: (2025)

Pickering emulsions stabilized by menthol/β‐ CD composite: preparation, characterization, and functional properties
von: Yanrui Yang, et al.
Veröffentlicht: (2026)

Effect of lipid type on betulin‐stabilized water‐in‐oil Pickering emulsion: emulsion properties, in vitro digestion, and betulin bioaccessibility
von: Shuxian Su, et al.
Veröffentlicht: (2024)

Characteristics of OSA modified starch‐based Pickering emulsion and its application to myofibrillar protein gel
von: Mangang Wu, et al.
Veröffentlicht: (2024)

Fermented insoluble fiber enhances the emulsifying property and bioaccessibility of essential oil emulsion with its whey protein isolate conjugates and chitosan
von: Fei Shen, et al.
Veröffentlicht: (2025)

Preparation, stability and in vitro digestion of β ‐carotene‐loaded emulsions stabilized by succinylated rice glutelin
von: Songyu Wang, et al.
Veröffentlicht: (2026)

In vitro digestion and colonic fermentation characteristics of media‐milled purple sweet potato particle‐stabilized Pickering emulsions
von: Liuyu Ye, et al.
Veröffentlicht: (2024)

Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein
von: Jie Zhang, et al.
Veröffentlicht: (2024)

Role of pea protein isolate in modulating pea starch digestibility: insights from physicochemical and microstructural analysis
von: Jiwei Kuang, et al.
Veröffentlicht: (2024)

Oil‐type modulation of the interfacial adsorption behavior of flavonoid‐modified walnut protein hydrolysates to improve the storage stability of high internal phase Pickering emulsions
von: Shengbin Zeng, et al.
Veröffentlicht: (2024)

The chemical rheological properties of pea protein dough and the storage stability of pea steamed bread were improved and the beany flavor was reduced by cooperative fermentation
von: Mengfan Ren, et al.
Veröffentlicht: (2025)

Preparation of oil‐in‐water emulsions stabilized by faba bean protein–grape leaf polyphenol conjugates: pH‐, salt‐, heat‐, and freeze–thaw‐stability
von: Tugba Dursun Capar, et al.
Veröffentlicht: (2024)

Palm‐based nanocrystal cellulose‐stabilized Pickering emulsions: investigating characteristics, stability and in vitro digestion for potential application as substitution of coconut milk
von: Wai‐Ting Chong, et al.
Veröffentlicht: (2025)

Revealing the synergistic effect of hydration and pulsed ultrasound on the emulsifying properties of silkworm pupa protein and its stabilized emulsion
von: Lishu Han, et al.
Veröffentlicht: (2024)

Fat analogue emulsions stabilized by peanut protein microgel particles: microscale and nanoscale structure and stabilization process analysis
von: Liyang Du, et al.
Veröffentlicht: (2024)

Thermal stability of γ‐PGA modified fish gelatin emulsion
von: Huan Xie, et al.
Veröffentlicht: (2024)

PH ‐shifting induced structural and functional properties of chickpea protein micronized Pickering emulsion gels for mayonnaise‐like product fabrication
von: Chong‐hao Bi, et al.
Veröffentlicht: (2025)

Oil‐in‐water emulsion activity and stability of short‐term retrograded starches depend on starch molecular size, amylose content, and amylopectin chain length
von: Songnan Li, et al.
Veröffentlicht: (2024)

Novel Pickering emulsions using abalone oligopeptide–xanthan gum complexes: effect of xanthan gum concentrations
von: Siping Li, et al.
Veröffentlicht: (2025)

Effect of transglutaminase cross‐linking on the structure and emulsification performance of heated black bean protein isolate
von: Yue San, et al.
Veröffentlicht: (2024)

Improvement of processable properties of plant‐based high internal phase emulsions by mung bean protein isolate based on pH shift treatment
von: Luming Wen, et al.
Veröffentlicht: (2024)

Fabrication of soy protein–polyphenol covalent complex nanoparticles with improved wettability to stabilize high‐oil‐phase curcumin emulsions
von: Jingjing Xu, et al.
Veröffentlicht: (2024)

High internal phase Pickering emulsion stabilized by thermally treated quinoa protein isolate: Improved stability and bioaccessibility of curcumin and astaxanthin
von: Jiaojiao Chang, et al.
Veröffentlicht: (2025)

Cold‐plasma‐induced modification of pea protein isolate: implications for functional and physicochemical enhancement in hybrid fermented dairy beverages
von: Tuba Şanlı, et al.
Veröffentlicht: (2026)

Characteristics and formation mechanism of walnut protein isolate–soy protein isolate nanoparticles loading eugenol by pH ‐cycle technique
von: Yixin Dai, et al.
Veröffentlicht: (2026)

Facilitating astaxanthin precursor accumulation in Limnospira platensis through nitrogen‐doped carbon dots synthesized from bovine serum albumin
von: Jun An, et al.
Veröffentlicht: (2026)

Tapioca starch nanoparticles loaded with astaxanthin extend the lifespan of Caenorhabditis elegans by activating DAF ‐16
von: Wentong Chen, et al.
Veröffentlicht: (2025)

Unlocking the potential of rice bran oil body as fat replacement in cookies: single and double crosslinked binary emulsion‐filled gels based on lutein‐loaded rice bran oil body emulsion
von: Xiaoyu Li, et al.
Veröffentlicht: (2024)

Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil‐in‐water emulsions
von: Jeimmy Lizeth Ospina‐Quiroga, et al.
Veröffentlicht: (2024)

High internal phase emulsions stabilized by fluorescent phycocyanin for improved stability and bioaccessibility of β‐carotene
von: Yu Cheng, et al.
Veröffentlicht: (2024)

Stability mechanism of Monascus pigment–soy protein isolate–maltodextrin complex
von: Qiuyu Wang, et al.
Veröffentlicht: (2024)