High internal phase Pickering emulsions via complexation of cellulose nanofibrils and nanochitin: Enhanced interfacial adsorption and structured aqueous network-Reference-Cited by-同舟云学术

High internal phase Pickering emulsions via complexation of cellulose nanofibrils and nanochitin: Enhanced interfacial adsorption and structured aqueous network

Published:2024-12 Issue: Volume:157 Page:110383
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lv Jiayi,Wang Han,Zhu Mengqi,Chen Qin,Huan Siqi^ORCID,Liu Yang,Liu Shouxin,Li Zhiguo,Bai Long^ORCID

Funder

Fundamental Research Funds for the Central Universities

China Postdoctoral Science Foundation

Natural Science Foundation of Heilongjiang Province

Publisher

Elsevier BV

Reference58 articles.

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2. Future prospects of high internal phase Pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products;Badar;Trends in Food Science & Technology,2023

3. Adsorption and assembly of cellulosic and lignin colloids at oil/water interfaces;Bai;Langmuir,2019

4. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides;Bai;Food Hydrocolloids,2016

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

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