Concepedia

Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure

Yang Jiang, Yuzhu Zhu, Feng Li, Jinhua Du, Qingrong Huang, Dongxiao Sun‐Waterhouse, Dapeng Li

International Journal of Biological Macromolecules · 2020 · 92 citations · 55 references

DOI

Concepts

References

55

CXCVI.—Emulsions

Spencer Umfreville Pickering · Journal of the Chemical Society Transactions · 1907 · 3K citations

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Food emulsions and foams: Stabilization by particles

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

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Biological activities of chitosan and chitooligosaccharides

Wenshui Xia, Ping Liu, Jiali Zhang et al. · Food Hydrocolloids · 2010 · 822 citations

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Preparation and characterization of zein/chitosan complex for encapsulation of α-tocopherol, and its in vitro controlled release study

Yangchao Luo, Boce Zhang, Monica Whent et al. · Colloids and Surfaces B Biointerfaces · 2011 · 670 citations

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Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

Eric Dickinson · Trends in Food Science & Technology · 2011 · 595 citations

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