Pickering emulsions with α-cyclodextrin inclusions: Structure and thermal stability

Author:

Diaz-Salmeron Raul,Chaab IsmailORCID,Carn Florent,Djabourov Madeleine,Bouchemal Kawthar

Publisher

Elsevier BV

Subject

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

Reference32 articles.

1. Cxcvi.—emulsions;Pickering;J. Chem. Soc. Trans.,1907

2. Food colloids – an overview;Dickinson;Colloids Surf.,1989

3. Hydrocolloids as emulsifiers and emulsion stabilizers;Dickinson;Food Hydrocoll.,2009

4. Use of nanoparticles and microparticles in the formation and stabilization of food emulsions;Dickinson;Trends Food Sci. Technol.,2012

5. Oil-in-water emulsions stabilized by chitin nanocrystal particles;Tzoumaki;Food Hydrocoll.,2011

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