研究论文
Stability, rheological properties and microstructure of Pickering emulsions stabilized by different concentration of glidian/sodium caseinate nanoparticles using konjac glucomannan as structural regulator
Wei Xu, Shuqing Zheng, Wenjie Xi, Haomin Sun, Yuli Ning, Yin Jia, Denglin Luo, Yingying Li 等 9 位
Xinyang Normal University Henan University of Science and Technology University of South Bohemia in České Budějovice
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生物医学Proteins in Food Systems
Pickering emulsions and particle stabilization · Surfactants and Colloidal Systems
参考文献 35
Low energy, organic solvent-free co-assembly of zein and caseinate to prepare stable dispersions
被引 161Kang Pan, Qixin Zhong · Food Hydrocolloids · 2015
Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior
被引 381Jie Xiao, Xiang'an Wang, Alejandro J. Perez Gonzalez · Food Hydrocolloids · 2015
Physical chemistry of highly concentrated emulsions
被引 245Reza Foudazi, Sahar Qavi, Irina Masalova · Advances in Colloid and Interface Science · 2015
此处列出前 3 条
引用本文 32
Studies on stabilized mechanism of high internal phase Pickering emulsions from the collaboration of low dose konjac glucomannan and myofibrillar protein
被引 96Shuyu Wang, Linggao Liu, Shenghui Bi · Food Hydrocolloids · 2023
Pickering emulsions stabilized by zein-proanthocyanidins-pectin ternary composites (ZPAAPs): Construction and delivery studies
被引 80Wenjing Li, Dongjie Huang, Weixuan Song · Food Chemistry · 2022
High internal phase emulsion stabilized by whey protein isolate-gum Arabic Maillard conjugate: Characterization and application in 3D printing
被引 66Xuhui Kan, Zhuqing Dai, Dan Chen · Food Hydrocolloids · 2023
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