综述
Sustainable food-grade Pickering emulsions stabilized by plant-based particles
Anwesha Sarkar, Eric Dickinson
University of Leeds
来源Current Opinion in Colloid & Interface Science
年份2020
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学术脉络
学科主题
材料 / 化学Pickering emulsions and particle stabilization
Proteins in Food Systems · African Botany and Ecology Studies
参考文献 105
Application of high‐pressure treatment in the mashing of white malt in the elaboration process of beer
被引 9C Pérez‐Lamela, DAVID A. LEDWARD, Robert J. R. Reed · Journal of the Science of Food and Agriculture · 2002
Milk protein–polysaccharide interactions
被引 54Kelvin K.T. Goh, Anwesha Sarkar, Harjinder Singh · Elsevier eBooks · 2008
Products of nitrate assimilation are deposited in plants as storage proteins
被引 3Hans‐Walter Heldt, Birgit Piechulla · Elsevier eBooks · 2010
此处列出前 3 条
引用本文 399
The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs
被引 606David Julian McClements, Lutz Großmann · Comprehensive Reviews in Food Science and Food Safety · 2021
Nanochitin: Chemistry, Structure, Assembly, and Applications
被引 436Long Bai, Liang Liu, Marianelly Esquivel · Chemical Reviews · 2022
Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation
被引 320Chen Tan, David Julian McClements · Foods · 2021
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