Ovalbumin/carboxymethylcellulose colloids: Particle compactness and interfacial stability-Reference-Cited by-同舟云学术

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Ovalbumin/carboxymethylcellulose colloids: Particle compactness and interfacial stability

Published:2022-03 Issue: Volume:372 Page:131223
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Niu Fuge,Du Yixuan,Zhang Qiuping,Zhang Bin,Hu Demei,Ma Shuang,Gu Feina,Pan Weichun

Funder

Zhejiang Gongshang University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Emulsions stabilised solely by colloidal particles;Aveyard;Advances in Colloid & Interface Science,2003

2. Diffusing wave spectroscopy (DWS) methods applied to double emulsions;Badruddoza;Current Opinion in Colloid & Interface Science,2018

3. Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases;Batista;Food Hydrocolloids,2006

4. Fabrication, stability and efficacy of dual-component antimicrobial nanoemulsions: Essential oil (thyme oil) and cationic surfactant (lauric arginate);Chang;Food Chemistry,2015

5. Food emulsions studied by DWS: Recent advances;Corredig;Trends in Food Science & Technology,2008

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