Novel pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin-Reference-Cited by-同舟云学术

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Novel pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin

Published:2019-03 Issue: Volume:88 Page:21-30
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Xu Yan-Teng,Liu Tong-Xun,Tang Chuan-He

Funder

NNSF of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Materials based on solid-stabilized emulsions;Arditty;Journal of Colloid and Interface Science,2004

2. Particles as surfactants-similarities and differences;Binks;Current Opinion in Colloid & Interface Science,2002

3. Surfactant-free high internal phase emulsions stabilized by cellulose nanocrystals;Capron;Biomacromolecules,2013

4. Moldable high internal phase emulsion hydrogel objects from non-covalently crosslinked poly(N-isopropylacrylamide) nanogel dispersions;Chen;Chemical Communications,2013

5. Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals;Chen;Food Hydrocolloids,2018

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3. Thermally reversible emulsion gels and high internal phase emulsions based solely on pea protein for 3D printing;Food Hydrocolloids;2024-12

4. Tailoring stability in oil-in-water high internal phase Pickering emulsions (HIPPEs) through surface modification of beeswax-based solid lipid particles (SLPs) with various surfactants;Food Hydrocolloids;2024-11

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