Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)

Food Chemistry

Volumn 213, Issue , 2016, Pages 462-469

  Wang, Li Juan ^a,b   Yin, Shou Wei ^b   Wu, Lei Yan ^c   Qi, Jun Ru ^b   Guo, Jian ^b   Yang, Xiao Quan ^b  

^a SHENYANG NORMAL UNIVERSITY   (China)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^c JIANGXI AGRICULTURAL UNIVERSITY   (China)

Author keywords

Microstructure; Oil gels; Physical performance; Pickering emulsion; Wettability; ZCCPs

Indexed keywords

COALESCENCE; COLLOIDS; COMPLEX NETWORKS; EMULSIFICATION; EMULSIONS; GELS; MICROSTRUCTURE; SURFACE ACTIVE AGENTS; WETTING;

COMPLEX PARTICLES; FABRICATION AND CHARACTERIZATIONS; FREEZE-DRYING PROCESS; INTERFACIAL ARCHITECTURE; MICROBIAL STABILITY; PHYSICAL PERFORMANCE; PICKERING EMULSIONS; ZCCPS;

OILS AND FATS;

CHITOSAN; EMULSIFYING AGENT; NANOPARTICLE; OIL; UNCLASSIFIED DRUG; ZEIN; ZEIN CHITOSAN COMPLEX PARTICLE; EMULSION; GEL; SURFACTANT;

ARTICLE; CHEMICAL ANALYSIS; COLLOID; CONFOCAL LASER MICROSCOPY; CONTACT ANGLE; CONTROLLED STUDY; FLOCCULATION; FREEZE DRYING; GEL; NANOEMULSION; NANOFABRICATION; PARTICLE SIZE; PHASE SEPARATION; PHYSICAL PERFORMANCE; PICKERING EMULSION; SCANNING ELECTRON MICROSCOPY; TOPOGRAPHY; WETTABILITY; ZETA POTENTIAL; ANALYSIS; CHEMISTRY; EMULSION; SYNTHESIS;

CHITOSAN; EMULSIONS; GELS; PARTICLE SIZE; SURFACE-ACTIVE AGENTS; WETTABILITY; ZEIN;

EID: 84978958245     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.06.119     Document Type: Article

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