A novel Pickering emulsion stabilized solely by hydrophobic agar microgels-Reference-Cited by-同舟云学术

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A novel Pickering emulsion stabilized solely by hydrophobic agar microgels

Published:2022-12 Issue: Volume:297 Page:120035
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Xiao Qiong,Chen Zizhou,Xie Xiangji,Zhang Yonghui,Chen Jun,Weng Huifen,Chen Fuquan,Xiao Anfeng

Funder

Natural Science Foundation of Fujian Province

Department of Education of Fujian Province

Fujian Provincial Department of Science and Technology

Jimei University

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference35 articles.

1. Chain elongation withreactor microbiomes: Open-culture biotechnology to produce biochemicals;Angenent;Environmental Science & Technology,2016

2. Effect of ionic strength on surface-selective patch binding-induced phase separation and coacervation in similarly charged gelatin-agar molecular systems;Boral;Journal of Physical Chemistry B,2010

3. Design principles of food gels;Cao;Nature Food,2020

4. Improved process for the production of cellulose sulfate using sulfuric acid/ethanol solution;Chen;Carbohydrate Polymers,2013

5. Nanocellulose-stabilized Pickering emulsions and their applications;Fujisawa;Science & Technology of Advanced Materials,2017

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1. Complexation of locust bean gum and κ-carrageenan microgels, from aqueous phase to oil-water interface;Food Hydrocolloids;2024-12

2. Lipid digestion profiles of pickering emulsion gels stabilized by β-glucans microgel particles;Food Bioscience;2024-12

3. Structure, characterization, and application of a novel thermoreversible emulsion gel fabricated by citrate agar;International Journal of Biological Macromolecules;2024-10

4. Agar-gelatin Maillard conjugates used for Pickering emulsion stabilization;Carbohydrate Polymers;2024-09

5. Stability enhancement of pickering emulsions based on κ-carrageenan microgel: Synergistic effect of l-lysine and potassium ions at low ionic strength;Food Hydrocolloids;2024-09

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