Antioxidant stability and in vitro digestion of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-Mesona chinensis polysaccharide conjugates

Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility

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Pharmacy, Food Science, Pharmaceutics +14

Physicochemical characteristics, applications and research trends of edible Pickering emulsions

Tianhang Xia, Changhu Xue, Zihao Wei · Trends in Food Science & Technology · 2020 · 393 citations

Agriculture, Chemical Engineering, Food Science +14

The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions

Jiang Yi, Yue Li, Fang Zhong et al. · Food Hydrocolloids · 2013 · 231 citations

Agriculture, Food Science, Nutritional Sciences +16

Impact of whey protein – Beet pectin conjugation on the physicochemical stability of β-carotene emulsions

Duoxia Xu, Xiaoya Wang, Junping Jiang et al. · Food Hydrocolloids · 2012 · 164 citations

Agriculture, Biochemistry, Food Science +16

Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature

Xingfeng Xu, Liping Luo, Chengmei Liu et al. · Food Hydrocolloids · 2016 · 149 citations

Agriculture, Biochemistry, Food Science +16