Characteristics and rheological behavior of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles via high-pressure homogenization-Reference-Cited by-同舟云学术

Characteristics and rheological behavior of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles via high-pressure homogenization

Published:2020-05 Issue: Volume:151 Page:247-256
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Ren Zhongyang,Chen Zhongzheng,Zhang Yuanyuan,Lin Xiaorong,Li Bin

Funder

Modern Agricultural Industry of China

South China Agricultural University

Natural Science Foundation of Guangdong Province in China

Foundation for Distinguished Young Talents in Higher Education of Guangdong in China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference55 articles.

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4. Edible nanoemulsions: fabrication, properties, and functional performance;McClements;Soft Matter,2011

5. Pickering emulsions for food applications: background, trends, and challenges;Bertoncarabin;Annu. Rev. Food Sci. Technol.,2015

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