Future trends in the field of Pickering emulsions: Stabilizers, spray-dried microencapsulation and rehydration for food applications
Author:
Funder
Chinese Academy of Agricultural Sciences
Publisher
Elsevier BV
Reference98 articles.
1. Effects of different mesh nebulizer sources on the dispersion of powder formulations produced with a new small-particle spray dryer;Aladwani;International Journal of Pharmaceutics,2023
2. Preparation of Pickering emulsion gel stabilized by tea residue protein/xanthan gum particles and its application in 3D printing;An;Journal of Food Engineering,2023
3. Spray drying as a method of Choice for obtaining high quality products from food wastes– A review;Banožić;Food Reviews International,2023
4. SPI microgels applied to pickering stabilization of O/W emulsions by ultrasound and high-pressure homogenization: Rheology and spray drying;Benetti;Food Research International,2019
5. Enhancing the retention and oxidative stability of volatile flavors: A novel approach utilizing O/W pickering emulsions based on agri-food byproducts and spray-drying;Burgos-Díaz;Foods,2024
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