Jamming to unjamming: Phase transition in cyclodextrin-based emulsions mediated by sodium casein.

Hou, Jie; Xu, Hua-Neng

Hou, Jie; Xu, Hua-Neng.

Afiliación

Hou J; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
Xu HN; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China. Electronic address: hnxujnu@163.com.

J Colloid Interface Sci ; 640: 540-548, 2023 Jun 15.

Article en En | MEDLINE | ID: mdl-36878071

Palabras clave

Cyclodextrin; Interfacial film; Nonlinear rheology; Phase transition; Pickering emulsion

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: J Colloid Interface Sci Año: 2023 Tipo del documento: Article

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