Concepedia

High internal phase double emulsions stabilized by modified pea protein-alginate complexes: Application for co-encapsulation of riboflavin and β-carotene

Xiaojia Yan, Jun Yan, Xinyue Shi, Yuying Song, David Julian McClements, Cuicui Ma, Xuebo Liu, Shuai Chen, Duoxia Xu, Fuguo Liu

International Journal of Biological Macromolecules · 2024 · 24 citations · 45 references

Concepts

AgricultureBiochemistryFood ScienceDrug DeliveryFood EngineeringFood ProcessingEmulsion FormulationFood EmulsificationFood EmulsionsFood GelsGelsProteins In FoodsAlginate NanocarriersEmulsionsEncapsulation In EmulsionsEncapsulation Of Bioactive IngredientsNutraceutical Encapsulation

References

45

INFOGEST static in vitro simulation of gastrointestinal food digestion

André Brodkorb, Lotti Egger, Marie Alminger et al. · Nature Protocols · 2019 · 4.7K citations · Full text

Life Sciences, Nutrition, Nutritional Sciences +16

The geometry of high-internal-phase-ratio emulsions

Kenneth J. Lissant · Journal of Colloid and Interface Science · 1966 · 316 citations

Engineering, Chemical Engineering, Materials Science +10

Comments on viscosity enhancement and depletion flocculation by polysaccharides

David Julian McClements · Food Hydrocolloids · 2000 · 262 citations

Agriculture, Food Science, Food Processing +13

Potential applications of multiple emulsions in the development of healthy and functional foods

F. Jiménez‐Colmenero · Food Research International · 2013 · 240 citations

Agriculture, Food Science, Nutritional Sciences +16

Stability and release properties of double emulsions for food applications

Lanny Sapei, Muhammad Ali Naqvi, Dérick Rousseau · Food Hydrocolloids · 2011 · 225 citations

Agriculture, Food Science, Pharmaceutics +16