[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

Meng et al., 2013 - Google Patents

Liyang Du

Meng et al., 2013

View HTML
Document ID
4007194025941263113
Author
Meng Z
Jiang Q
Cao P
Li J
Publication year

External Links

Snippet

BACKGROUND Biopolymer‐based microgels are being regarded increasingly as promising building blocks in food applications. This study aimed to clarify the evolution process of the network for fat analogue emulsions stabilized by peanut protein isolate (PPI) microgel …
Continue reading at www.researchgate.net (HTML) (other versions)

Similar Documents

Publication Publication Date Title
Pinto et al. Oleogel-based systems for the delivery of bioactive compounds in foods
Feichtinger et al. Preparation of protein oleogels: Effect on structure and functionality
Tan et al. Application of advanced emulsion technology in the food industry: A review and critical evaluation
Costa et al. Emulsion formation and stabilization by biomolecules: The leading role of cellulose
Bai et al. Recent innovations in emulsion science and technology for food applications
Wan et al. Responsive emulsion gels with tunable properties formed by self-assembled nanofibrils of natural saponin glycyrrhizic acid for oil structuring
Romoscanu et al. Emulsion-templated fully reversible protein-in-oil gels
Silva et al. Oleogel‐based emulsions: Concepts, structuring agents, and applications in food
Dickinson Stabilising emulsion‐based colloidal structures with mixed food ingredients
Meirelles et al. Cellulose nanocrystals from ultrasound process stabilizing O/W Pickering emulsion
Patel et al. Edible oil structuring: an overview and recent updates
De Vries et al. Protein oleogels from protein hydrogels via a stepwise solvent exchange route
Given Jr Encapsulation of flavors in emulsions for beverages
Patel et al. Biopolymer-based structuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates
Karefyllakis et al. The emulsifying performance of mildly derived mixtures from sunflower seeds
Tao et al. All-natural oil-in-water high internal phase Pickering emulsions featuring interfacial bilayer stabilization
Qiao et al. Stability and rheological behaviors of different oil/water emulsions stabilized by natural silk fibroin
Hu et al. Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review
Jiang et al. Double scaffold networks regulate edible Pickering emulsion gel for designing thermally actuated 4D printing
Sadahira et al. Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties
Davidovich-Pinhas Oleogels
Vélez-Erazo et al. Effect of pH and pea protein: xanthan gum ratio on emulsions with high oil content and high internal phase emulsion formation
Xu et al. High internal-phase pickering emulsions stabilized by xanthan gum/lysozyme nanoparticles: rheological and microstructural perspective
Chen et al. High internal phase emulsions synergistically stabilized by sodium carboxymethyl cellulose and palm kernel oil ethoxylates as an essential oil delivery system
Yin et al. Fabrication and characterization of tunable high internal phase emulsion gels (HIPE-Gels) formed by natural triterpenoid saponin and plant soy protein