Effect of molecular weight and pH on the self-assembly microstructural and emulsification of amphiphilic sodium alginate colloid particles-Reference-Cited by-同舟云学术

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Effect of molecular weight and pH on the self-assembly microstructural and emulsification of amphiphilic sodium alginate colloid particles

Published:2020-06 Issue: Volume:103 Page:105593
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Fang Xiuqin,Zhao Xinyu,Yu Gaobo,Zhang Lei,Feng Yuhong,Zhou Yang,Liu Yuanyuan,Li Jiacheng

Funder

Natural Science Foundation of Hainan Province

Key Projects in the Hainan provincial Science & Technology

National Natural Science Foundation of China

Key Laboratory of Water Environment Pollution Treatment & Resource of Hainan Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

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2. Rheological properties of carboxymethyl cellulose (CMC) solutions;Benchabane;Colloid & Polymer Science,2008

3. Effects of pH on dynamics and rheology during association and gelation via the Ugi reaction of aqueous alginate;Bu;European Polymer Journal,2005

4. Emulsions stabilized with solid nanoparticles: Pickering emulsions;Chevalier;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2013

5. Composite zein-propylene glycol alginate particles prepared using solvent evaporation: Characterization and application as Pickering emulsion stabilizers;Dai;Food Hydrocolloids,2018

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