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Soft κ-carrageenan microgels stabilized pickering emulsion gels: Compact interfacial layer construction and particle-dominated emulsion gelation.
Jiang, Qinbo; Li, Shaoyang; Du, Liyang; Liu, Yuanfa; Meng, Zong.
Afiliación
  • Jiang Q; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
  • Li S; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
  • Du L; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
  • Liu Y; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
  • Meng Z; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China. Electronic address: mengzong@jiangnan.edu.cn.
J Colloid Interface Sci ; 602: 822-833, 2021 Nov 15.
Article en En | MEDLINE | ID: mdl-34171747
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Microgeles Idioma: En Revista: J Colloid Interface Sci Año: 2021 Tipo del documento: Article Pais de publicación: Estados Unidos
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Microgeles Idioma: En Revista: J Colloid Interface Sci Año: 2021 Tipo del documento: Article Pais de publicación: Estados Unidos