Plant protein-based antioxidant Pickering emulsions and high internal phase Pickering emulsions against broad pH range and high ionic strength: Effects of interfacial rheology and microstructure-Reference-Cited by-同舟云学术

Plant protein-based antioxidant Pickering emulsions and high internal phase Pickering emulsions against broad pH range and high ionic strength: Effects of interfacial rheology and microstructure

Published:2021-10 Issue: Volume:150 Page:111953
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Feng Tingting,Wang Xingwei,Wang Xuejiao,Xia Shuqin^ORCID,Huang Qingrong

Funder

Jiangnan University

Dream Project of Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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3. Functional properties of protein isolates from beach pea (Lathyrus maritimus L.);Chavan;Food Chemistry,2001

4. Characterization of Pickering emulsion gels stabilized by zein/gum Arabic complex colloidal nanoparticles;Dai;Food Hydrocolloids,2018

5. Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers;Dai;Food Chemistry,2019

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