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Application of Pickering emulsions stabilized by corn, potato and pea starch nanoparticles: Effect of environmental conditions and approach for curcumin release

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成果类型:
期刊论文
作者:
Chen, Huirong;Jiang, Yuling;Zhang, Biao;Fang, Yong;Lin, Qinlu;...
通讯作者:
Yongbo Ding
作者机构:
[Zhang, Biao; Ding, Yongbo; Jiang, Yuling; Chen, Huirong; Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Res Ctr Rice & Byproduct Deep Proc, Hunan Key Lab Processed Food Special Med Purpose,H, Changsha 410004, Hunan, Peoples R China.
[Fang, Yong] Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Saf, Nanjing 210023, Peoples R China.
通讯机构:
[Yongbo Ding] N
National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
语种:
英文
关键词:
Curcumin release;Environmental impact;OSA modification;Pickering emulsions;Starch nanoparticle
期刊:
International Journal of Biological Macromolecules
ISSN:
0141-8130
年:
2023
卷:
238
页码:
124115
基金类别:
CRediT authorship contribution statement Huirong Chen: Conceptualization, Methodology, Validation, Investigation, Writing – original draft. Yuling Jiang: Methodology, Validation, Investigation, Writing – original draft. Biao Zhang: Methodology, Validation, Data curation, Writing – original draft. Yong Fang: Resources, Writing – review & editing. Qinlu Lin: Resources, Writing – review & editing. Yongbo Ding: Conceptualization, Methodology, Supervision, acquisition, Writing – review & editing.
机构署名:
本校为第一机构
院系归属:
食品科学与工程学院
摘要:
To apply octenyl succinic anhydride (OSA)-modified corn, potato and pea starch nanoparticles (OCSNPs, OPtSNPs and OPSNPs, respectively) as Pickering emulsion stabilizers, effect of environmental conditions such as 30days of storage period, pH of 1-11, ionic strength of 0.1-0.9mol/L and heat of 30-90°C on the stability of the emulsions was evaluated. Compared with emulsions stabilized by starch nanoparticles (SNPs), the emulsions stabilized by OSA-modified SNPs (OSNPs) kept stable against different environmental stresses (pH, ionic strength and...

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