Tunable rheological properties of high internal phase emulsions stabilized by phosphorylated walnut protein/pectin complexes: The effects of pH conditions, mass ratios, and concentrations-Reference-Cited by-同舟云学术

Tunable rheological properties of high internal phase emulsions stabilized by phosphorylated walnut protein/pectin complexes: The effects of pH conditions, mass ratios, and concentrations

Published:2024-01 Issue: Volume:175 Page:113670
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ling Min,Huang Xuan,He Changwei,Zhou Zheng^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

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4. Emulsion-based oleogelation using octenyl succinic anhydride modified granular cold-water swelling starch;Champrasert;Food Hydrocolloids,2023

5. The linear/nonlinear rheological behaviors of Pickering emulsion stabilized by Zein and Xanthan gum: Effect of interfacial assembly strategies;Chen;Food Hydrocolloids,2023

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