Author:
Pan Li,Li Qingqing,Chen Jingya,Qi Zeliang,Jin Jiaxin,Shi Wenjing,Lu Shiling,Dong Juan,Wang Qingling
Subject
Colloid and Surface Chemistry
Reference58 articles.
1. Protein-stabilized Pickering emulsions: formation, stability, properties, and applications in foods;Yan;Trends Food Sci. Technol.,2020
2. Construction, modulation and transition of light responsive oil-in-water novel emulsions stabilized by similarly charged nanoparticles and dye molecules;Sun;Colloids Surf. A Physicochem. Eng. Asp.,2021
3. Effect of pressure on the optimal salinity point of the aqueous phase in emulsion formation;Mohammadreza Shams;J. Mol. Liq.,2022
4. Evaluating the role of salts on emulsion properties during water-based enhanced oil recovery: ion type, concentration, and water content;Shafiei;J. Mol. Liq.,2022
5. Protein-stabilized Pickering emulsions: formation, stability, properties, and applications in foods;Yan;Trends Food Sci. Technol.,2020
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献