Enhanced freeze-thawing stability of water-in-oil Pickering emulsions stabilized by ethylcellulose nanoparticles and oleogels.

Zhang, Ruoning; Zhang, Yanhui; Yu, Jingjing; Gao, Yanxiang; Mao, Like

Zhang, Ruoning; Zhang, Yanhui; Yu, Jingjing; Gao, Yanxiang; Mao, Like.

Afiliación

Zhang R; Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Zhang Y; Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Yu J; Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: S20223061180@cau.edu.cn.
Gao Y; Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Mao L; Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: likemao@cau.edu.cn.

Carbohydr Polym ; 312: 120814, 2023 Jul 15.

Article en En | MEDLINE | ID: mdl-37059542

Palabras clave

Ethylcellulose (PubChem CID: 166304); Freeze-thaw stability; Nanoparticle; Oleogel; Rheology; W/O emulsions

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Carbohydr Polym Año: 2023 Tipo del documento: Article País de afiliación: China

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google