Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication-Reference-Cited by-同舟云学术

Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication

Published:2024-03 Issue: Volume:104 Page:106843
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Cheng Tianfu,Zhang Guofang,Sun Fuwei,Guo Yanan,Ramakrishna Ramnarain^ORCID,Zhou Linyi,Guo Zengwang^ORCID,Wang Zhongjiang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

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4. Novel Pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin;Xu;Food Hydrocoll.,2019

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