Preparation of high internal phase pickering emulsions using micron-sized esterified maize starch as the sole effective stabilizer-Reference-Cited by-同舟云学术

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Preparation of high internal phase pickering emulsions using micron-sized esterified maize starch as the sole effective stabilizer

Published:2024-05 Issue: Volume:369 Page:111932
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Li Juanjuan,Sun Jie,Meng Fanmin,Chen Yanhong,Liu Huitao,Gao Yuan^ORCID

Funder

Key Technology Research and Development Program of Shandong Province

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

1. High internal phase Pickering emulsions;Bago Rodriguez;Curr. Opin. Colloid Interface Sci.,2022

2. Recent Innovations in emulsion Science and technology for food applications;Bai;J. Agric. Food Chem.,2021

3. Understanding Starch Structure: Recent Progress;Bertoft,2017

4. Surfactant-free high internal phase emulsions stabilized by cellulose nanocrystals;Capron;Biomacromolecules,2013

5. Preparation of lauric acid modified high-amylose Cornstarch by a solvothermal process and its pickering emulsion;Chen;ACS Food Science & Technology,2021

Cited by 2 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. Stability enhancement of pickering emulsions based on κ-carrageenan microgel: Synergistic effect of l-lysine and potassium ions at low ionic strength;Food Hydrocolloids;2024-09

2. Automated screening of precipitation polymerizations and evaluation using image recognition for divinylbenzene and methacrylic acid;Journal of Applied Polymer Science;2024-07-16

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