Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals-Reference-Cited by-同舟云学术

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Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals

Published:2018-02 Issue: Volume:75 Page:125-130
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Qiu-Hong,Zheng Jie,Xu Yan-Teng,Yin Shou-Wei,Liu Fu,Tang Chuan-He

Funder

NNSF of China

National Key Research and Development Program of China

GDHVPS

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference30 articles.

1. Starch as an emulsions stability: The case of octenyl succinic anhydride (OSA) starch;Agama-Acevedo;Current Opinion in Food Science,2017

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

3. Structural description of the interface of pickering emulsions stabilized by cellulose nanocrystals;Cherhal;Biomacromolecules,2016

4. Tailored silica macrocellular foams: Combining limited coalescence-based pickering emulsion and sol-gel process;Destribats;Advanced Functional Materials,2012

5. Effects of solid particle content on properties of O/W Pickering emulsions;Frelichowska;Journal of Colloid and Interface Science,2010

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