Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial properties-Reference-Cited by-同舟云学术

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Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial properties

Published:2025-02 Issue: Volume:159 Page:110612
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hou Jingjie,Liu Yujia,Jiang Zhongtao,Chuang Rui,Zhang Huajiang^ORCID,Li Hanyu,Xia Ning,Ma Yanqiu,Zheng Li,Rayan Ahmed M.^ORCID,Ghamry Mohamed^ORCID,Qin Dong

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference47 articles.

1. Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree;An;Food Hydrocolloids,2014

2. Egg yolk: Structures, functionalities and processes;Anton;Journal of the Science of Food and Agriculture,2013

3. On interaction between two bodies immersed in a solution of macromolecules;Asakura;The Journal of Chemical Physics,1954

4. Recent innovations in emulsion science and Technology for food applications;Bai;Journal of Agricultural and Food Chemistry,2021

5. Pickering emulsions by combining cellulose nanofibrils and nanocrystals: Phase behavior and depletion stabilization;Bai;Green Chemistry,2018

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