Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions

Author:

Yang Tao,Liu Tong-Xun,Li Xiu-TingORCID,Tang Chuan-He

Funder

National Key Research and Development Program of China

NNSF of China

GDHVPS

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

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

3. Pickering emulsions for food applications: Background, trends, and challenges;Berton-Carabin;Annual Review of Food Science and Technology,2015

4. Surfactant-free high internal phase emulsions stabilized by cellulose nanocrystals;Capron;Biomacromolecules,2013

5. Influence of ultrasonic treatment on formation of amylose nanoparticles prepared by nanoprecipitation;Chang;Carbohydrate Polymers,2017

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