Rheology of protein-stabilised emulsion gels envisioned as composite networks. 2 - Framework for the study of emulsion gels-Reference-Cited by-同舟云学术

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Rheology of protein-stabilised emulsion gels envisioned as composite networks. 2 - Framework for the study of emulsion gels

Published:2021-07 Issue: Volume:594 Page:92-100
ISSN:0021-9797
Container-title:Journal of Colloid and Interface Science
language:en
Short-container-title:Journal of Colloid and Interface Science

Author:

Roullet Marion,Clegg Paul S.,Frith William J.

Funder

Horizon 2020 Marie Skłodowska-Curie Actions

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Surfaces, Coatings and Films,Biomaterials,Electronic, Optical and Magnetic Materials

Reference48 articles.

1. Rheology of emulsion-filled gels applied to the development of food materials;Geremias-Andrade;Gels,2016

2. Gelatin-based emulsion gels for diffusion-controlled release applications;Thakur;J. Biomater. Sci. Polym. Ed.,2012

3. Rheological investigation of pectin-based emulsion gels for pharmaceutical and cosmetic uses;Lupi;Rheol. Acta,2014

4. Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets;Dickinson;Food Hydrocolloids,2012

5. An overview on preparation of emulsion-filled gels and emulsion particulate gels;Farjami;Trends Food Sci. Technol.,2019

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1. Co-regulation of gelatin content and Hofmeister effect on 3D-printed high internal phase emulsion gel characteristics for resveratrol delivery;Food Hydrocolloids;2025-01

2. High freeze-thaw stability of Pickering emulsion stabilized by SPI-maltose particles and its effect on frozen dough;International Journal of Biological Macromolecules;2024-09

3. Preparation of Transglutaminase-Catalyzed Rice Bran Protein Emulsion Gels as a Curcumin Vehicle;Foods;2024-06-29

4. Properties and microstructures of golden thread fish myofibrillar proteins gel filled with diacylglycerol emulsion: Effects of emulsifier type and dose;Food Hydrocolloids;2023-11

5. All-Natural, Plant-Based Nanofibrils from Citrus Fiber and Glycyrrhizic Acid for Stabilization of Edible Emulsion Gels;ACS Sustainable Chemistry & Engineering;2023-08-04

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