Rapeseed Protein Nanogels As Novel Pickering Stabilizers for Oil-in-Water Emulsions-Reference-Cited by-同舟云学术

Rapeseed Protein Nanogels As Novel Pickering Stabilizers for Oil-in-Water Emulsions

Published:2020-02-24 Issue:11 Volume:68 Page:3607-3614
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Zhigao¹^ORCID,Zhang Nan¹,Chen Chong¹,He Rong¹^ORCID,Ju Xingrong¹

Affiliation:

1. College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China

Funder

the National Key Research and Development Program of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c00128

Reference41 articles.

1. Food Emulsions

2. Advances in fabrication of emulsions with enhanced functionality using structural design principles

3. Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

4. Food-grade particles for emulsion stabilization

5. Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles

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