Concepedia

A comparative investigation of anionic polysaccharides (sulfated fucan, ι-carrageenan, κ-carrageenan, and alginate) on the fabrication, stability, rheology, and digestion of multilayer emulsion

Feifei Shi, Yaoguang Chang, Jingjing Shen, Guangning Chen, Changhu Xue

Food Hydrocolloids · 2022 · 73 citations · 38 references

DOI

Concepts

References

38

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

Dan Li, Yue Zhao, Xu Wang et al. · Food Hydrocolloids · 2019 · 405 citations

, , +17

Theoretical Analysis of Factors Affecting the Formation and Stability of Multilayered Colloidal Dispersions

David Julian McClements · Langmuir · 2005 · 253 citations

, , +17

Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80

Yaoguang Chang, David Julian McClements · Food Hydrocolloids · 2016 · 228 citations

, , +16

Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions

Yeun Suk Gu, Eric A. Decker, David Julian McClements · Food Hydrocolloids · 2004 · 219 citations

, , +14

Impact of polysaccharide molecular characteristics on viscosity enhancement and depletion flocculation

Long Bai, Fuguo Liu, Xingfeng Xu et al. · Journal of Food Engineering · 2017 · 150 citations

, , +16