Water-In-Oil Pickering Emulsions Stabilized by Microcrystalline Phytosterols in Oil: Fabrication Mechanism and Application as a Salt Release System-Reference-Cited by-同舟云学术

Water-In-Oil Pickering Emulsions Stabilized by Microcrystalline Phytosterols in Oil: Fabrication Mechanism and Application as a Salt Release System

Published:2022-04-19 Issue:17 Volume:70 Page:5408-5416
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lan Manyu¹²^ORCID,Zheng Jie¹²^ORCID,Huang Caihuan¹²,Wang Yong¹^ORCID,Hu Wenzhong³,Lu Shenglan¹²,Liu Fu¹²^ORCID,Ou Shiyi¹²^ORCID

Affiliation:

1. Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China

2. Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China

3. Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China

Funder

Guangdong Science and Technology Department

National Natural Science Foundation of China

Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University

Zhongshan Torch Modern Industrial Engineering Technology Research Institute Innovation Center

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c05115

Reference50 articles.

1. Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review

2. Manufacture and Application of Water-in-Oil Emulsions to Induce the Aggregation of Sucrose Crystals in Oil: A Model for Melt-resistant Chocolate

3. Overview of the Preparation, Use and Biological Studies on Polyglycerol Polyricinoleate (PGPR)

4. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

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