Interfacial interaction of small molecular emulsifiers tea saponin and monoglyceride: Relationship to the formation and stabilization of emulsion gels-Reference-Cited by-同舟云学术

Interfacial interaction of small molecular emulsifiers tea saponin and monoglyceride: Relationship to the formation and stabilization of emulsion gels

Published:2021-08 Issue: Volume:117 Page:106737
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Du Liyang,Li Shaoyang,Jiang Qinbo,Tan Yaoqiang,Liu Yuanfa,Meng Zong

Funder

National Natural Science Foundation of China

Science and Technology Support Program of Jiangsu Province

National Key Research and Development Program of China

Qinglan Project of Jiangsu Province of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

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4. Hierarchical high internal phase emulsions and transparent oleogels stabilized by quillaja saponin-coated nanodroplets for color performance;Chen;Food Function,2017

5. Characterization of orange oil powders and oleogels fabricated from emulsion templates stabilized solely by a natural triterpene saponin;Chen;Journal of Agricultural and Food Chemistry,2019

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