Interfacial structures and processing stability of surimi particles-konjac glucomannan complexes stabilized pickering emulsions via one-step and layer-by-layer-Reference-Cited by-同舟云学术

Interfacial structures and processing stability of surimi particles-konjac glucomannan complexes stabilized pickering emulsions via one-step and layer-by-layer

Published:2024-02 Issue: Volume:147 Page:109349
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Cikun,Wang Lishi,Chen Han,Gao Pei,Xu Yanshun,Xia Wenshui,Liu Shao-Quan^ORCID

Funder

China Scholarship Council

Earmarked Fund for China Agriculture Research System

Ministry of Agriculture and Rural Affairs of the People's Republic of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference61 articles.

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3. The linear/nonlinear rheological behaviors of Pickering emulsion stabilized by Zein and Xanthan gum: Effect of interfacial assembly strategies;Chen;Food Hydrocolloids,2023

4. Factors influencing the freeze-thaw stability of emulsion-based foods;Degner;Comprehensive Reviews in Food Science and Food Safety,2014

5. Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions;Dickinson;Soft Matter,2008

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