研究论文
One-step ball milling of whole Spirulina biomass to produce emulsion gels for 3D printing and sesamol delivery
Keying Mou, Mingyue Liu, Yuanda Sun, Liubing Bai, Haitao Wang, Vassilis Kontogiorgos, Mingqian Tan
Dalian Polytechnic University University of British Columbia
来源Food Hydrocolloids
年份2026
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逐年被引趋势
210
226
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2
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5.70
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学术脉络
学科主题
生物医学Proteins in Food Systems
Pickering emulsions and particle stabilization · Polysaccharides Composition and Applications
参考文献 44
Adsorption behaviour of sodium and calcium caseinates in oil-in-water emulsions
被引 73Magesh Srinivasan, Harjinder Singh, Peter A. Munro · International Dairy Journal · 1999
Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
被引 837Eric Dickinson · Food Hydrocolloids · 2011
Biopolymer-Based Structuring of Liquid Oil into Soft Solids and Oleogels Using Water-Continuous Emulsions as Templates
被引 214Ashok R. Patel, Pravin S. Rajarethinem, Nick Cludts · Langmuir · 2014
此处列出前 3 条
引用本文 2
Ultrasound-Extracted Lycopene in Whole-Spirulina-Stabilized Submicron Emulsions: Formulation, Stability, and Retention
被引 0Nieves Escalante-Ginel, Rosa María Sánchez-García, María Vela-Albarrán · Applied Sciences · 2026
Synergistic effects of ultrasound pretreatment and λ-carrageenan complexation on the stability and quercetin delivery efficiency of tilapia protein emulsion gels: The role of λ-carrageenan concentration
被引 0Qiaoli Zhao, Fuxiao Guan, Huan Liao · Ultrasonics Sonochemistry · 2026
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