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Structure-Activity Relationship and Stability Mechanism of Pickering Emulsions Stabilized by Gorgon Euryale Starch-Quinoa Protein Complex Under pH Regulation. [PDF]

Foods
Cai X, Zhu G, Du X.
europepmc   +1 more source

Ultrasound-enhanced deep eutectic solvent extraction and encapsulation of eggplant peel polyphenols for low-fat mozzarella spread formulation. [PDF]

Ultrason Sonochem
Mushtaq HH, Akhtar A, Nasim I, Khalid N.
europepmc   +1 more source

Fabrication of stabilized pickering emulsions via crosslinking modified soy protein: focused on fat substitution strategies. [PDF]

NPJ Sci Food
Sun Y, Guo W, Li X, Guo L, Jiang Y, Zhang Y.   +5 more
europepmc   +1 more source

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Advances in preparation and application of food-grade emulsion gels.

Food Chemistry, 2023
Emulsion gel is a semi-solid or solid material with a three-dimensional net structure produced from emulsion through physical, enzymatic, chemical methods or their combination. Emulsion gels are widely used in food, pharmaceutical and cosmetic industries
Lanyi Zhi, Zhe Liu, Chaodang Wu, Xiaojie Ma, Hui Hu, Hong-zhi Liu, B. Adhikari, Qiang Wang, Ai-min Shi   +8 more
semanticscholar   +1 more source