Concepedia

Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80

Sahar Tamnak, Hamed Mirhosseini, Chin Ping Tan, Bahareh Tabatabaee Amid, Milad Kazemi, Simin Hedayatnia

Food Hydrocolloids · 2016 · 96 citations · 35 references

References

35

Glycerol as a sustainable solvent for green chemistry

Yanlong Gu, François Jérôme · Green Chemistry · 2010 · 590 citations

Natural Sciences, Chemical Engineering, Chemistry +16

Mechanisms of Protein Stabilization and Prevention of Protein Aggregation by Glycerol

Vincent Vagenende, Miranda G.S. Yap, Bernhardt L. Trout · Biochemistry · 2009 · 526 citations

Natural Sciences, Biochemistry, Biophysics +17

Double Emulsions Stabilized by Food Biopolymers

Eric Dickinson · Food Biophysics · 2010 · 421 citations

Agriculture, Food Science, Food Chemistry +13

Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®)

Ying Yang, Martin E. Leser, Alexander Sher et al. · Food Hydrocolloids · 2012 · 369 citations

Engineering, Chemistry, Food Science +14

Rheology of simple and multiple emulsions

Rajinder Pal · Current Opinion in Colloid & Interface Science · 2010 · 316 citations

Engineering, Physics, Fluid Dynamics +11