Polysaccharide conjugates from Chin brick tea (Camellia sinensis) improve the physicochemical stability and bioaccessibility of β-carotene in oil-in-water nanoemulsions

Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment

Mahesh Kharat, Zheyuan Du, Guodong Zhang et al. · Journal of Agricultural and Food Chemistry · 2016 · 647 citations

Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum

Long Bai, Siqi Huan, Zhiguo Li et al. · Food Hydrocolloids · 2016 · 285 citations

Food Chemistry, Food Colloid, Biomanufacturing +7

Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility

Dongwen Fu, Sumeng Deng, David Julian McClements et al. · Food Hydrocolloids · 2018 · 259 citations

Food Chemistry, Food Colloid, Carotenoid +6

Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin)

Ruojie Zhang, Zipei Zhang, Hui Zhang et al. · Food Hydrocolloids · 2014 · 245 citations

Food Chemistry, Food Colloid, Anionic Dietary Fiber +6

Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions

Fengchao Zha, Shiyuan Dong, Jiajia Rao et al. · Food Chemistry · 2019 · 227 citations

Food Chemistry, Food Colloid, Engineering +11