Fabrication of starch-based nanospheres to stabilize pickering emulsion-Reference-Cited by-同舟云学术

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Fabrication of starch-based nanospheres to stabilize pickering emulsion

Published:2012-05 Issue:4 Volume:88 Page:1358-1363
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Tan Ying,Xu Kun,Liu Chang,Li Yangling,Lu Cuige,Wang Pixin

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference30 articles.

1. Nano- and micro-structured assemblies for encapsulation of food ingredients;Augustin;Chemical Society Reviews,2009

2. Particles as surfactants – similarities and differences;Binks;Current Opinion in Colloid and Interface Science,2002

3. Phase inversion of particle-stabilised perfume oil–water emulsions: experiment and theory;Binks;Physical Chemistry Chemical Physics,2010

4. Catastrophic phase inversion of water-in-oil emulsions stabilized by hydrophobic silica;Binks;Langmuir,2000

5. Influence of particle wettability on the type and stability of surfactant-free emulsions;Binks;Langmuir,2000

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