Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals

Author:

Giorgio Luciana Di,Salgado Pablo R.,Mauri Adriana N.

Publisher

Elsevier BV

Subject

General Medicine

Reference47 articles.

1. Fabrication and characterization of rice bran oil-in-water Pickering emulsion stabilized by cellulose nanocrystals;Angkuratipakorn;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2017

2. Emulsifying properties of hydrolized sunflower lecithins by phospholipases A2 of different sources;Cabezas,2012

3. Influence of the particle type on the rheological behavior of Pickering emulsions;Chen;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2011

4. Non-Newtonian flow and applied rheology: Engineering applications;Chhabra,2011

5. Structure–function relationships in food emulsions: Improving food quality and sensory perception;Chung;Food Structure,2014

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