Nanocellulose-stabilized Pickering emulsions: Fabrication, stabilization, and food applications
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces
Reference185 articles.
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2. Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions;McClements;Annu Rev Food Sci Technol,2017
3. Pickering emulsions for food and drinks;Murray;Curr Opin Food Sci,2019
4. Polysaccharide-based Pickering emulsions: formation, stabilization and applications;Cui;Food Hydrocoll,2021
5. Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation;Ribeiro;Food Hydrocoll,2021
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