Food-grade Pickering emulsions stabilised with solid lipid particles-Reference-Cited by-同舟云学术

Food-grade Pickering emulsions stabilised with solid lipid particles

Published:2016 Issue:6 Volume:7 Page:2712-2721
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Pawlik Aleksandra¹²³⁴,Kurukji Daniel¹²³⁴,Norton Ian¹²³⁴,Spyropoulos Fotis¹²³⁴

Affiliation:

1. School of Chemical Engineering

2. University of Birmingham

3. Birmingham

4. UK

Abstract

Aqueous dispersions of tripalmitin particles (with a minimum size of 130 nm) were produced, via a hot sonication method, with and without the addition of food-grade emulsifiers.

Funder

Engineering and Physical Sciences Research Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00238B

Reference29 articles.

1. Particles as surfactants—similarities and differences

2. Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins

3. O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration

4. Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions

5. Fat-crystal stabilised w/o emulsions for controlled salt release

Cited by 56 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Tailoring stability in oil-in-water high internal phase Pickering emulsions (HIPPEs) through surface modification of beeswax-based solid lipid particles (SLPs) with various surfactants;Food Hydrocolloids;2024-11

2. Synergistic effects of xanthan gum and β-cyclodextrin on properties and stability of vegetable oil-based whipped cream;International Journal of Biological Macromolecules;2024-11

3. Particle-based food systems subject to lipid migration – A review of measurement, modelling, and mitigation approaches;Powder Technology;2024-09

4. Novel Pickering bigels stabilized by whey protein microgels: Interfacial properties, oral sensation and gastrointestinal digestive profiles;Food Research International;2024-07

5. Effect of Tween 20, emulsification temperature and ultrasonication intensity on structured emulsions with monoglycerides;Food Hydrocolloids;2024-06