Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

Trends in Food Science and Technology

Volumn 55, Issue , 2016, Pages 48-60

  Xiao, Jie ^a   Li, Yunqi ^b   Huang, Qingrong ^a  

^a RUTGERS UNIVERSITY   (United States)

^b CHANGCHUN INSTITUTE OF APPLIED CHEMISTRY   (China)

Author keywords

Characterization; Edible particles; Fabrication; Pickering emulsion; Stability

Indexed keywords

CHEMICAL MODIFICATION; COLLOIDS; CONVERGENCE OF NUMERICAL METHODS; EMULSIFICATION; FABRICATION; MICROSTRUCTURE; STABILIZATION;

ATTACHMENT EFFICIENCY; FABRICATION AND CHARACTERIZATIONS; INTERFACIAL MICROSTRUCTURE; INTERFACIAL STRUCTURES; MICROSTRUCTURE CHARACTERIZATION; PICKERING EMULSIONS; RHEOLOGICAL PROPERTY; STABILIZATION MECHANISMS;

CHARACTERIZATION;

EID: 84989810308     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.05.010     Document Type: Review

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