Fabrication and characterization of fat crystal-stabilized W/O high internal phase Pickering emulsions (HIPPEs) as a low-fat alternative margarine-Reference-Cited by-同舟云学术

Fabrication and characterization of fat crystal-stabilized W/O high internal phase Pickering emulsions (HIPPEs) as a low-fat alternative margarine

Published:2024-03 Issue: Volume:196 Page:115798
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Rixin,Li Bing,Wan Liting,Zhang Xia,Li Lin

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference70 articles.

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4. Effects of temperature on water-in-oil emulsions stabilised solely by wax microparticles;Binks;Journal of Colloid and Interface Science,2009

5. Rheology of emulsions stabilized by solid interfaces;Bressy;Langmuir,2003

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