Controlling the rheological properties of W1/O/W2 multiple emulsions using osmotic swelling: Impact of WPI-pectin gelation in the internal and external aqueous phases-Reference-Cited by-同舟云学术

Controlling the rheological properties of W1/O/W2 multiple emulsions using osmotic swelling: Impact of WPI-pectin gelation in the internal and external aqueous phases

Published:2020-01 Issue: Volume:185 Page:110629
ISSN:0927-7765
Container-title:Colloids and Surfaces B: Biointerfaces
language:en
Short-container-title:Colloids and Surfaces B: Biointerfaces

Author:

Iqbal Shahid,Chen Xiao Dong,Kirk Timothy V.,Huang He^ORCID

Funder

College of Chemistry, Chemical Engineering and Materials Science, Soochow University

National Key Research and Development

National Natural Science Foundation of China

COFCO Nutrition and Health Research Institute

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology

Reference42 articles.

1. The formation of double emulsions in skim milk using minimal food-grade emulsifiers - a comparison between ultrasonic and high pressure homogenisation efficiencies;Leong;J. Food Eng.,2018

2. Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk;Lobato-Calleros;Lwt-Food Sci. Technol.,2008

3. W/O/W double emulsions stabilized with WPI-polysaccharide complexes;Benichou;Colloids Surf. A Physicochem. Eng. Asp.,2007

4. A procyanidin-rich extract encapsulated in water-in-oil-in-water emulsions produced by premix membrane emulsification;Berendsen;Food Hydrocoll.,2015

5. Fabrication of uniform alginate-agarose microcapsules loading FeSO4 using water-oil-water-oil multiple emulsions system combined with premix membrane emulsification technique;Zhang;Colloids Surf. A Physicochem. Eng. Asp.,2016

Cited by 26 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

1. The colloidal stability of water-in-oil-in-water double emulsion stabilized by Pickering emulsifier mixture in encapsulating ethanolic kenaf leaves extract;Journal of Food Measurement and Characterization;2024-07-10

2. Research on the mechanism of characteristic change in water-in-oil-in-water multiple emulsion during porous media seepage;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-06

3. Recent Advances in the Formation, Stability, and Emerging Food Application of Water-in-Oil-in-Water Double Emulsion Carriers;Food and Bioprocess Technology;2024-03-05

4. Curcumin-loaded Pickering emulsion stabilized by pH-induced self-aggregated chitosan particles: Effects of degree of deacetylation and molecular weight;Food Hydrocolloids;2024-02

5. Investigation of vanillin-loaded O/W, W/O, and W/O/W emulsion systems as a proof of concept for sugar reduction strategy: Preparation, characterization, and evaluation;LWT;2024-02