Construction of high internal phase Pickering emulsions stabilized by bamboo fungus protein gels with the effect of pH-Reference-Cited by-同舟云学术

Construction of high internal phase Pickering emulsions stabilized by bamboo fungus protein gels with the effect of pH

Published:2022-02 Issue: Volume:369 Page:130954
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Minghao,Zhou Li,Yang Fu,Yao Jiaxu,Ma Yue,Liu Jikai

Funder

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

South-Central University of Nationalities

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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3. The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles;Boostani;Food Hydrocolloids,2020

4. Transparent high internal phase emulsion gels stabilized solely by proteins;Chen;Colloids and Surfaces a-Physicochemical and Engineering Aspects,2021

5. In-situ dispersion of casein to form nanoparticles for Pickering high internal phase emulsions;Guo;Lwt,2021

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