Fluid laminarization process and rheological properties of protein-stabilized high internal phase emulsions-Reference-Cited by-同舟云学术

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Fluid laminarization process and rheological properties of protein-stabilized high internal phase emulsions

Published:2023-05 Issue: Volume:344 Page:111400
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Guo Liang^ORCID,Deng Zi-an^ORCID,Meng Yue-cheng,Chen Jing^ORCID,Fang Sheng^ORCID,Pan Yang,Chen Jie

Funder

National Natural Science Foundation of China

Natural Science Foundation of Zhejiang Province

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. High internal phase pickering emulsions;Bago Rodriguez;Curr. Opin. Colloid Interface Sci.,2021

2. High internal phase emulsions (HIPEs) — structure, properties and use in polymer preparation;Cameron,1996

3. Flow topology dynamics in a three-dimensional phase space for turbulent Rayleigh-Bénard convection;Dabbagh;Phys. Rev. Fluids,2020

4. Structure and stability of whey proteins;Edwards,2020

5. Physical chemistry of highly concentrated emulsions;Foudazi;Adv. Colloid Interface Sci.,2015

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2. Chitooligosaccharide assisted in the construction of pickering high internal phase emulsion near the isoelectric point of porcine plasma protein;LWT;2024-04

3. Rheological properties of high-asphalt-content emulsified asphalt;Construction and Building Materials;2024-03

4. Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for enhanced 3D-printed foods;Carbohydrate Polymers;2024-01

5. Preparation of high internal phase emulsions based on pumpkin seed oil body and its physicochemical properties;LWT;2023-11

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