Stability mechanism of Pickering emulsions co-stabilized by protein nanoparticles and small molecular emulsifiers by two-step emulsification with different adding sequences: From microscopic to macroscopic scales-Reference-Cited by-同舟云学术

Stability mechanism of Pickering emulsions co-stabilized by protein nanoparticles and small molecular emulsifiers by two-step emulsification with different adding sequences: From microscopic to macroscopic scales

Published:2023-04 Issue: Volume:137 Page:108372
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Cui Song,Yang Zhenyu,McClements David Julian^ORCID,Xu Xingfeng^ORCID,Qiao Xin,Zhou Liyang,Sun Qingjie,Jiao Bo,Wang Qiang,Dai Lei

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference34 articles.

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3. Fabrication and characterization of low-fat Pickering emulsion gels stabilized by zein/phytic acid complex nanoparticles;Cui;Food Chemistry,2022

4. Characterization of Pickering emulsion gels stabilized by zein/gum Arabic complex colloidal nanoparticles;Dai;Food Hydrocolloids,2018

5. Emulsifying properties of β-lactoglobulin and Quillaja bark saponin mixtures: Effects of number of homogenization passes, pH, and NaCl concentration;de Faria;International Journal of Food Properties,2016

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