Multiple Pickering emulsions stabilized by hydrophobic-hydrophilic cellulose from oil palm empty fruit bunch: application in encapsulation of vitamin B9
Author:
Publisher
Springer Science and Business Media LLC
Subject
Materials Chemistry,Polymers and Plastics,Condensed Matter Physics,General Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s00289-023-05043-6.pdf
Reference77 articles.
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2. Rousseau D, Ghosh S, Park H (2009) Comparison of the dispersed phase coalescence mechanisms in different tablespreads. J Food Sci 74(1):E1–E7. https://doi.org/10.1111/j.1750-3841.2008.00978.x
3. Dickinson E (2010) Food emulsions and foams: stabilization by particles. Curr Opin Colloid Interface Sci 15(1):40–49. https://doi.org/10.1016/j.cocis.2009.11.001
4. Ramsden W (1904) Separation of solids in the surface-layers of solutions and ‘suspensions’ (observations on surface-membranes, bubbles, emulsions, and mechanical coagulation).—preliminary account. Proc R Soc Lond 72:156–164. https://doi.org/10.1098/rspl.1903.0034
5. Binks BP (2002) Particles as surfactants—similarities and differences. Curr Opin Colloid Interface Sci 7(1):21–41. https://doi.org/10.1016/S1359-0294(02)00008-0
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