The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles-Reference-Cited by-同舟云学术

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The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles

Published:2020-04 Issue: Volume:101 Page:105520
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Boostani Sareh,Hosseini Seyed Mohammad Hashem,Golmakani Mohammad-Taghi,Marefati Ali,Abdul Hadi Nabilah Binti,Rayner Marilyn

Funder

Shiraz University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 articles.

1. Acidified sodium caseinate emulsion foams containing liquid fat: A comparison with whipped cream;Allen;LWT-Food Science and Technology,2006

2. Materials based on solid- stabilized emulsions;Arditty;Journal of Colloid and Interface Science,2004

3. Foaming in micellar solutions: Effects of surfactant, salt, and oil concentrations;Behera;Industrial & Engineering Chemistry Research,2014

4. The stability of triphasic oil-in-water Pickering emulsions can be improved by physical modification of hordein-and secalin-based submicron particles;Boostani;Food Hydrocolloids,2019

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

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