Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin-Reference-Cited by-同舟云学术

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Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin

Published:2018-07 Issue: Volume:253 Page:63-70
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhu Qiaomei,Qiu Shuang,Zhang Hongwei,Cheng Yongqiang,Yin Lijun

Funder

China Agriculture Research System-Green Manure

National Key Technologies R&D project

National Science Foundation of China

Beijing Food Nutrition and Human Health High Precision Innovation Center Open Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Influence of internal water phase gelation on the shear-and osmotic sensitivity of W/O/W-type double emulsions;Balcaen;Food Hydrocolloids,2016

2. A procyanidin-rich extract encapsulated in water-in-oil-in-water emulsions produced by premix membrane emulsification;Berendsen;Food Hydrocolloids,2015

3. Release rate profiles of magnesium from multiple W/O/W emulsions;Bonnet;Food Hydrocolloids,2009

4. Salt matters: How salt affects the rheological and physical properties of gelatine for analogue modelling;Brizzi;Tectonophysics,2016

5. Syneresis and rheology of weak colloidal particle gels;Faers;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2006

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