Fabrication of water-in-oil high internal phase pickering emulsion using edible sucrose stearate/soybean phosphatidylethanolamine complex: Interfacial properties and stabilization mechanism-Reference-Cited by-同舟云学术

Fabrication of water-in-oil high internal phase pickering emulsion using edible sucrose stearate/soybean phosphatidylethanolamine complex: Interfacial properties and stabilization mechanism

Published:2024-04 Issue: Volume:367 Page:111859
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Wang Mengzhu,Fan Liuping,Zhou Yulin,Li Jinwei

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

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Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fabrication of high internal phase emulsions (HIPEs) using pea protein isolate-hyaluronic acid-tannic acid complexes: Application of curcumin-loaded HIPEs as edible inks for 3D food printing;Food Chemistry;2024-12

2. Sucrose ester surfactants: Current understanding and emerging perspectives;Current Opinion in Colloid & Interface Science;2024-10

3. Stabilization of all-natural water-in-oil high internal phase pickering emulsion by using diosgenin/soybean phosphatidylethanolamine complex: Characterization and application in 3D printing;Food Chemistry;2024-08

4. Effect of type of fatty acid attached to sucrose ester on the stability of water-in-oil Pickering emulsion;Journal of Food Engineering;2024-08