Pickering emulsions for food applications: background, trends, and challenges.
about
Linking Findings in Microfluidics to Membrane Emulsification Process Design: The Importance of Wettability and Component Interactions with InterfacesThe Role of Endogenous Lipids in the Emulsifying Properties of Cocoa.Development of stable Pickering emulsions/oil powders and Pickering HIPEs stabilized by gliadin/chitosan complex particles.Nanomaterials in food and agriculture: An overview on their safety concerns and regulatory issues.Determination of physical emulsion stabilization mechanisms of wood hemicelluloses via rheological and interfacial characterization.Physicochemical properties of kafirin protein and its applications as building blocks of functional delivery systems.Colloidal capsules: nano- and microcapsules with colloidal particle shells.Organic-inorganic patchy particles as a versatile platform for fluid-in-fluid dispersion stabilisation.Controlling the Size of Two-Dimensional Polymer Platelets for Water-in-Water Emulsifiers.Development of antioxidant gliadin particle stabilized Pickering high internal phase emulsions (HIPEs) as oral delivery systems and the in vitro digestion fate.The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions.Stabilization of a non-aqueous self-double-emulsifying delivery system of rutin by fat crystals and nonionic surfactants: preparation and bioavailability study.Tailored microstructure of colloidal lipid particles for Pickering emulsions with tunable properties.Interfacial properties and emulsification performance of thylakoid membrane fragments.Continuous Fabrication of Hierarchical and Asymmetric Bijel Microparticles, Fibers, and Membranes by Solvent Transfer-Induced Phase Separation (STRIPS).Stability of LAPONITE®-stabilized high internal phase Pickering emulsions under shear.Surface modification of silica-graphene nanohybrid as a novel stabilizer for oil-water emulsion
P2860
Q26748930-DD358572-A423-4CFC-A56D-ED2E36953A20Q31063263-1650E5EC-5514-47C4-BE44-813C5CB46F6EQ36373916-286ED0C8-DD5D-4925-BAEB-FCE7094C48ECQ38799957-C303AB1D-14E3-4BC2-BAD5-3C934E53A8EBQ38805677-58FFF204-2308-40C5-AE36-7740E13B732EQ38931297-2601C736-1FA5-42AF-8241-18109603CA25Q39147958-F1FF1E0F-A735-4A05-A4F2-15D43AF822F9Q44865667-3CF9FA50-53C3-46D2-89D8-C7A9A8F15D99Q47691772-CA3759D5-1663-48B9-8749-E44AAAF22F9AQ47721999-2065F5FC-E9CD-43E4-8759-BFE570125657Q47878376-659437A3-51AD-40E0-922C-AC068BFD07BAQ47995207-01CBACFB-B8FB-4545-97AF-BA3634CEF60FQ50921421-BB7D2D24-0471-4F5F-AE90-AEBD3BACC349Q51073211-1E194267-F99B-4407-9D71-C9F1EA9F4504Q51697423-982891B6-CE31-43BB-AFDE-8BA728B21AFEQ53146959-A956A751-6F37-4636-A6DB-665FFEAF11D7Q58752352-D0B600C0-B65E-4F25-83AD-1A7B91F81D04
P2860
Pickering emulsions for food applications: background, trends, and challenges.
description
2015 nî lūn-bûn
@nan
2015年の論文
@ja
2015年学术文章
@wuu
2015年学术文章
@zh-cn
2015年学术文章
@zh-hans
2015年学术文章
@zh-my
2015年学术文章
@zh-sg
2015年學術文章
@yue
2015年學術文章
@zh
2015年學術文章
@zh-hant
name
Pickering emulsions for food applications: background, trends, and challenges.
@en
type
label
Pickering emulsions for food applications: background, trends, and challenges.
@en
prefLabel
Pickering emulsions for food applications: background, trends, and challenges.
@en
P1476
Pickering emulsions for food applications: background, trends, and challenges
@en
P2093
Claire C Berton-Carabin
Karin Schroën
P304
P356
10.1146/ANNUREV-FOOD-081114-110822
P577
2015-02-20T00:00:00Z