Properties and thermal stability of Pickering high internal phase emulsion prepared by TGase cross‐linked collagen fibres
Author:
Affiliation:
1. College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 China
2. College of Biotechnology Tianjin University of Science & Technology Tianjin 300457 China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15558
Reference37 articles.
1. Current methods of collagen cross-linking: Review
2. Covalent attachment of 2D graphene oxide (GO) sheets with poly allylamine (PAA) for enhanced mechanical performance: Theoretical and experimental study
3. Morphology and Surface Area of Emulsion-Derived (PolyHIPE) Solid Foams Prepared with Oil-Phase Soluble Porogenic Solvents: Span 80 as Surfactant
4. Hydroxypropylmethylcellulose at the oil–water interface. Part II. Submicron-emulsions as affected by pH
5. Cross-linking and film-forming properties of transglutaminase-modified collagen fibers tailored by denaturation temperature
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