Emulsions stabilised with pectin-based microgels: Investigations into the break-up of droplets in the presence of microgels
Author:
Funder
FEI
German Ministry of Economic Affairs and Energy
Publisher
Elsevier BV
Subject
Food Science
Reference36 articles.
1. Some general features of limited coalescence in solid-stabilized emulsions;Arditty;Eur. Phys. J. E,2003
2. Emulsions stabilised solely by colloidal particles;Aveyard;Adv. Colloid Interface Sci.,2003
3. Pickering emulsions stabilized by monodisperse latex particles: effects of particle size;Binks;Langmuir,2001
4. Emulsions stabilized by stimuli-sensitive poly(N-isopropylacrylamide)-co-methacrylic acid polymers: microgels versus low molecular weight polymers;Brugger;Langmuir,2008
5. Hydrocolloid gel particles: formation, characterization, and application;Burey;Crit. Rev. Food Sci. Nutr.,2008
Cited by 10 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. Pectin: A review with recent advances in the emerging revolution and multiscale evaluation approaches of its emulsifying characteristics;Food Hydrocolloids;2024-12
2. Complexation of locust bean gum and κ-carrageenan microgels, from aqueous phase to oil-water interface;Food Hydrocolloids;2024-12
3. Double emulsion (W/O/W) microcapsule preparation of novel bacteriocin lactococcin036019 with synergistic compound vitamin C prolongs the antibacterial activity in food matrix;Food Bioscience;2024-02
4. Texturing of Soy Yoghurt Alternatives: Pectin Microgel Particles Serve as Inactive Fillers and Weaken the Soy Protein Gel Structure;Gels;2023-06-08
5. Emulsifying properties of sugar beet pectin microgels;Food Hydrocolloids;2023-04
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3