Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH-Reference-Cited by-同舟云学术

Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH

Published:2020-09 Issue:3 Volume:9 Page:280-288
ISSN:2213-4530
Container-title:Food Science and Human Wellness
language:en
Short-container-title:Food Science and Human Wellness

Author:

Zhang Ting,Ding Mengzhen,Wang Xichang,Zhong Jian

Funder

National Key R & D Program of China

Shanghai Municipal Education Commission

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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4. Improving emulsion formation, stability and performance using mixed emulsifiers: a review;McClements;Adv. Colloid Interface Sci.,2018

5. Effect of ultrasonication, pH and heating on stability of apricot gum-lactoglobuline two layer nanoemulsions;Shamsara;Int. J. Biol. Macromol.,2015

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