Development and characterization of novel ultra-stable high internal phase Pickering emulsions gel: Interface structure, stabilization mechanism, and applications-Reference-Cited by-同舟云学术

Development and characterization of novel ultra-stable high internal phase Pickering emulsions gel: Interface structure, stabilization mechanism, and applications

Published:2024-06 Issue: Volume:151 Page:109817
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Lechuan^ORCID,Cheng Xiaoyi,Lan Hanying,Jiang Longwei,Liu Xiuqing,Pei Jianfei,Zhang Ming,Zhong Qiuping,Chen Weijun,Chen Wenxue,Chen Haiming

Funder

Hainan University

Hainan Provincial Department of Science and Technology

Publisher

Elsevier BV

Reference52 articles.

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2. Synergistic gelling mechanism of RG-I rich citrus pectic polysaccharide at different esterification degree in calcium-induced gelation;Chen;Food Chemistry,2021

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

4. Resveratrol-loaded α-lactalbumin-chitosan nanoparticle-encapsulated high internal phase Pickering emulsion for curcumin protection and its in vitro digestion profile;Fan;Food Chemistry X,2022

5. An overview on preparation of emulsion-filled gels and emulsion particulate gels;Farjami;Trends in Food Science & Technology,2019

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