Effect of oil phases on the stability of myofibrillar protein microgel particles stabilized Pickering emulsions: The leading role of viscosity-Reference-Cited by-同舟云学术

Effect of oil phases on the stability of myofibrillar protein microgel particles stabilized Pickering emulsions: The leading role of viscosity

Published:2023-07 Issue: Volume:413 Page:135653
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Feng Xin^ORCID,Sun Yi,Tan Hongxia,Ma Liang,Dai Hongjie,Zhang Yuhao

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions;Abker;Journal of Food Engineering,2023

2. Complexation of nanofibrillated egg white protein and low methoxy pectin improves microstructure, stability, and rheology of oil-in-water emulsions;Alavi;Food Hydrocolloids,2022

3. Effect of oil hydrophobicity on the adsorption and rheology of β-lactoglobulin at oil–water interfaces;Bergfreund;Langmuir,2018

4. Optimization of orange oil nanoemulsion formation by isothermal low-energy methods: Influence of the oil phase, surfactant, and temperature;Chang;Journal of Agricultural and Food Chemistry,2014

5. Construction of dual-compartmental micro-droplet via shrimp ferritin nanocages stabilized Pickering emulsions for co-encapsulation of hydrophobic/hydrophilic bioactive compounds;Chen;Food Hydrocolloids,2021

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