Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes-Reference-Cited by-同舟云学术

Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes

Published:2023-07 Issue: Volume:414 Page:135718
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Lechuan,Liu Mengzhuo,Guo Panpan,Zhang Huajiang^ORCID,Jiang Longwei,Xia Ning,Zheng Li,Cui Qian,Hua Shihui

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexes;Cheng;Food Hydrocolloids,2021

4. High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure;Feng;Food Chemistry,2021

5. In vitro gastric and intestinal digestion of a walnut oil body dispersion;Gallier;Journal of Agricultural and Food Chemistry,2013

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