Concepedia

Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

Tao Zeng, Ziling Wu, Jun-You Zhu, Shou‐Wei Yin, Chuan‐He Tang, Leiyan Wu, Xiaoquan Yang

Food Chemistry · 2017 · 312 citations · 30 references

DOI

Concepts

References

30

Particles as surfactants—similarities and differences

Bernard P. Binks · Current Opinion in Colloid & Interface Science · 2002 · 3.6K citations

, , +12

Food emulsions and foams: Stabilization by particles

Eric Dickinson · Current Opinion in Colloid & Interface Science · 2009 · 1.2K citations

, , +12

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

Eric Dickinson · Food Hydrocolloids · 2011 · 805 citations

, , +16

Catastrophic Phase Inversion of Water-in-Oil Emulsions Stabilized by Hydrophobic Silica

B. P. Binks, Simon O. Lumsdon · Langmuir · 2000 · 671 citations

, , +17

Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein, Whey Protein Isolate, and Soy Protein Isolate

Min Hu, David Julian McClements, Eric A. Decker · Journal of Agricultural and Food Chemistry · 2003 · 457 citations

, , +17