Gel-like emulsions prepared with zein nanoparticles produced through phase separation from acetic acid solutions-Reference-Cited by-同舟云学术

Gel-like emulsions prepared with zein nanoparticles produced through phase separation from acetic acid solutions

Published:2017-09-09 Issue:12 Volume:52 Page:2670-2676
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zou Yuan¹,Pan Runting¹,Wan Zhili¹,Guo Jian¹,Wang Jinmei¹^ORCID,Yang Xiaoquan¹²^ORCID

Affiliation:

1. Department of Food Science and Technology; Food Protein Research and Development Center; South China University of Technology; Guangzhou 510640 China

2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety; South China University of Technology; Guangzhou 510640 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13558/fullpdf

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3. Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein;Folter;Soft Matter,2012

4. Cold, gel-like whey protein emulsions by microfluidisation emulsification: rheological properties and microstructures;Fu;Food Chemistry,2011

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