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Effect of oil phases on the stability of myofibrillar protein microgel particles stabilized Pickering emulsions: The leading role of viscosity.
Feng, Xin; Sun, Yi; Tan, Hongxia; Ma, Liang; Dai, Hongjie; Zhang, Yuhao.
Affiliation
  • Feng X; College of Food Science, Southwest University, Chongqing 400715, China.
  • Sun Y; College of Food Science, Southwest University, Chongqing 400715, China.
  • Tan H; College of Food Science, Southwest University, Chongqing 400715, China.
  • Ma L; College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 40071
  • Dai H; College of Food Science, Southwest University, Chongqing 400715, China.
  • Zhang Y; College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 40071
Food Chem ; 413: 135653, 2023 Jul 01.
Article in En | MEDLINE | ID: mdl-36773361
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Full text: 1 Database: MEDLINE Main subject: Microgels Language: En Journal: Food Chem Year: 2023 Type: Article Affiliation country: China
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Add to My VHL
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Full text: 1 Database: MEDLINE Main subject: Microgels Language: En Journal: Food Chem Year: 2023 Type: Article Affiliation country: China