The stability of triphasic oil-in-water Pickering emulsions can be improved by physical modification of hordein- and secalin-based submicron particles-Reference-Cited by-同舟云学术

The stability of triphasic oil-in-water Pickering emulsions can be improved by physical modification of hordein- and secalin-based submicron particles

Published:2019-04 Issue: Volume:89 Page:649-660
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Boostani Sareh,Hosseini Seyed Mohammad Hashem,Yousefi Gholamhossein,Riazi Masoud^ORCID,Tamaddon Ali-Mohammad,Van der Meeren Paul^ORCID

Funder

Shiraz UniversityShiraz University (Iran)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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