Concepedia

Edible pickering high internal phase emulsions stabilized by soy glycinin: Improvement of emulsification performance and pickering stabilization by glycation with soy polysaccharide

Zezhou Hao, Xiu-Qing Peng, Chuan‐He Tang

Food Hydrocolloids · 2020 · 101 citations · 45 references

DOI

Concepts

References

45

Oil-in-water emulsions stabilized by chitin nanocrystal particles

Maria V. Tzoumaki, Thomas Moschakis, Vassilios Kiosseoglou et al. · Food Hydrocolloids · 2011 · 498 citations

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Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

Fu Liu, Chuan‐He Tang · Journal of Agricultural and Food Chemistry · 2013 · 453 citations

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Dynamic viscoelastic study on the gelation of 7 S globulin from soybeans

Takao Nagano, Motohiko Hirotsuka, Hiroyuki Mori et al. · Journal of Agricultural and Food Chemistry · 1992 · 441 citations

, , +15

Surfactant-Free High Internal Phase Emulsions Stabilized by Cellulose Nanocrystals

Isabelle Capron, Bernard Cathala · Biomacromolecules · 2013 · 429 citations

, , +17

High‐Internal‐Phase Pickering Emulsions Stabilized Solely by Peanut‐Protein‐Isolate Microgel Particles with Multiple Potential Applications

Bo Jiao, Aimin Shi, Qiang Wang et al. · Angewandte Chemie International Edition · 2018 · 372 citations · Full text

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