Enhanced stability of Pickering emulsions through co-stabilization with nanoliposomes and thermally denatured ovalbumin-Reference-Cited by-同舟云学术

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Enhanced stability of Pickering emulsions through co-stabilization with nanoliposomes and thermally denatured ovalbumin

Published:2024-10 Issue: Volume:278 Page:134561
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Gu Jinhui,Pan Min-hsiung,Chiou Yi-shiou,Wei Shudong,Ding Baomiao

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference55 articles.

1. Current trends in Pickering emulsions: particle morphology and applications;Ortiz;Engineering,2020

2. The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles;Boostani;Food Hydrocoll.,2020

3. Physicochemical characteristics, applications and research trends of edible Pickering emulsions;Xia;Trends Food Sci. Technol.,2021

4. Pickering emulsions stabilized by colloidal surfactants: role of solid particles;Sun;Particuology,2022

5. Recent advances on food-grade particles stabilized Pickering emulsions: fabrication, characterization and research trends;Xiao;Trends Food Sci. Technol.,2016

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