Salt and pH-Induced Attractive Interactions on the Rheology of Food Protein-Stabilized Nanoemulsions-Reference-Cited by-同舟云学术

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Salt and pH-Induced Attractive Interactions on the Rheology of Food Protein-Stabilized Nanoemulsions

Published:2019-07-08 Issue:7 Volume:4 Page:11791-11800
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Patel Aakash¹,Longmore Natalie¹,Mohanan Athira¹,Ghosh Supratim¹^ORCID

Affiliation:

1. Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon S7N5A8, Saskatchewan, Canada

Funder

Canada Foundation for Innovation

Natural Sciences and Engineering Research Council of Canada

Saskatchewan Innovation and Science Fund

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.acs.org/doi/pdf/10.1021/acsomega.8b03360

Reference26 articles.

1. Nanoemulsions: formation, structure, and physical properties

2. Influence of Emulsifier Concentration on Nanoemulsion Gelation

3. Irreversible shear-induced vitrification of droplets into elastic nanoemulsions by extreme rupturing

4. Influence of droplet size on repulsive and attractive nanoemulsion gelation

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