Exploring the role of γ-Oryzanol on stabilization mechanism of Pickering emulsion gels loaded by α-Lactalbumin or β-Lactoglobulin via multiscale approaches-Reference-Cited by-同舟云学术

Exploring the role of γ-Oryzanol on stabilization mechanism of Pickering emulsion gels loaded by α-Lactalbumin or β-Lactoglobulin via multiscale approaches

Published:2024-11 Issue: Volume:457 Page:140096
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Jinzhe,Jiang Qiuwan,Xu Heyang,Li Meng,Hussain Muhammad Altaf,Jiang Zhanmei,Hou Juncai

Publisher

Elsevier BV

Reference48 articles.

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4. Dilatational and shear rheology of soluble and insoluble monolayers with a Langmuir trough;Ciutara;Journal of Colloid and Interface Science,2023

5. Stability mechanism of pickering emulsions co-stabilized by protein nanoparticles and small molecular emulsifiers by two-step emulsification with different adding sequences: From microscopic to macroscopic scales;Cui;Food Hydrocolloids,2023

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