Author:
Liu Hongyi,Deng Lizhen,Dai Taotao,Chen Jun,Liu Wei,Liu Chengmei,Chen Mingshun,Liang Ruihong
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference56 articles.
1. Zeta potential and drop growth of oil in water emulsions stabilized with mesquite gum;Acedo-Carrillo;Carbohydrate Polymers,2006
2. Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality;Alba;Food Hydrocolloids,2017
3. Engineering of acidic O/W emulsions with pectin;Alba;Colloids and Surfaces B: Biointerfaces,2016
4. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides;Bai;Food Hydrocolloids,2016
5. Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum Arabic, beet pectin, and corn fiber gum;Bai;Food Hydrocolloids,2017
Cited by
30 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献