Pickering emulsions stabilized by polysaccharides particles and their applications: a review
Author:
Affiliation:
1. Fujian Agriculture and Forestry University, China
2. Fujian Academy of Agricultural Sciences, China; Fujian Key Laboratory of Agricultural Product (Food) Processing, China
3. Fujian Academy of Agricultural Sciences, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000102061&tlng=en
Reference77 articles.
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2. Surface modification of microcrystalline cellulose: physicochemical characterization and applications in the stabilization of Pickering emulsions;Ahsan H. M.;International Journal of Biological Macromolecules,2019
3. Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications;Asghari A. K.;Food Hydrocolloids,2016
4. Emulsions stabilised solely by colloidal particles;Aveyard R.;Advances in Colloid and Interface Science,2003
5. Phosphorylated-CNC/modified-chitosan nanocomplexes for the stabilization of pickering emulsions;Baek J.;Carbohydrate Polymers,2019
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