Edible pickering high internal phase emulsions stabilized by soy glycinin: Improvement of emulsification performance and pickering stabilization by glycation with soy polysaccharide-Reference-Cited by-同舟云学术

Edible pickering high internal phase emulsions stabilized by soy glycinin: Improvement of emulsification performance and pickering stabilization by glycation with soy polysaccharide

Published:2020-06 Issue: Volume:103 Page:105672
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hao Ze-Zhou,Peng Xiu-Qing,Tang Chuan-He

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

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5. Effects of solid particle content on properties of o/w Pickering emulsions;Frelichowska;Journal of Colloid and Interface Science,2010

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