Pickering emulsions for food applications: Background, trends, and challenges

Annual Review of Food Science and Technology

Volumn 6, Issue , 2015, Pages 263-297

  Berton Carabin, Claire C ^a   Schroën, Karin ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Emulsifiers; Food emulsions; Interface; Nanoparticles; Particles; Pickering emulsions

Indexed keywords

ELEMENTARY PARTICLES; EMULSIFICATION; INTERFACES (MATERIALS); NANOPARTICLES; STABILIZATION;

EMULSIFIERS; EMULSION STABILITY; FOOD EMULSIONS; PARTICLE-STABILIZED EMULSIONS; PICKERING EMULSIONS; POTENTIAL BENEFITS; STABILIZATION MECHANISMS; TECHNICAL CHALLENGES;

OSTWALD RIPENING;

EMULSION;

EMULSION; FOOD;

EMULSIONS; FOOD;

EID: 84928492516     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-081114-110822     Document Type: Review

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