High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates-Reference-Cited by-同舟云学术

High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates

Published:2024-10 Issue: Volume:342 Page:122430
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Hou Jingjie,Liu Yujia,Ma Yunze,Zhang Huajiang,Xia Ning,Li Hanyu,Wang Zhongjiang,Rayan Ahmed M.,Ghamry Mohamed,Mohamed Taha Ahmed

Publisher

Elsevier BV

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5. Mineral bioaccessibility in 3D printed gels based on milk/starch/k-carrageenan for dysphagic people;Bitencourt;Food Research International,2023

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial properties;Food Hydrocolloids;2025-02

2. Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose concentrate: Impact on emulsification and gelling properties;Food Hydrocolloids;2024-12