Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin - Concepedia

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Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin

82

Citations

38

References

2021

Year

Bao Zhang, Ran Meng, Xiaolong Li, Wenjie Liu, Jieshun Cheng, Wu Wang

Food ColloidBiopolymer GelEmulsion GelsGelation MechanismChemistryPolymer ChemistrySol-gel SynthesisEmulsion

References

	Year	Citations

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