Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior

Food Hydrocolloids

Volumn 54, Issue , 2016, Pages 30-39

  Xiao, Jie ^a   Wang, Xiang'an ^a   Perez Gonzalez, Alejandro J ^a   Huang, Qingrong ^a,b  

^a RUTGERS UNIVERSITY   (United States)

^b WUHAN POLYTECHNIC UNIVERSITY   (China)

Author keywords

Interfacial stability; Kafirin; Microstructure; Pickering emulsion; Rheological property

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; IONIC STRENGTH; MICROSTRUCTURE; PHASE INTERFACES; PRECIPITATION (CHEMICAL); RHEOLOGY; SCANNING ELECTRON MICROSCOPY;

AQUEOUS PHASIS; DROPLETS SIZES; EMULSION MICROSTRUCTURE; INTERFACIAL STABILITIES; KAFIRINS; OIL PHASE; PARTICLES CONCENTRATION; PHASE FRACTIONS; PICKERING EMULSIONS; RHEOLOGICAL PROPERTY;

NANOPARTICLES;

EID: 84943541773     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.09.008     Document Type: Article

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