Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

Food Chemistry

Volumn 231, Issue , 2017, Pages 122-130

  Zeng, Tao ^a   Wu, Zi ling ^a   Zhu, Jun You ^a   Yin, Shou Wei ^a   Tang, Chuan He ^a   Wu, Lei Yan ^b   Yang, Xiao Quan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b JIANGXI AGRICULTURAL UNIVERSITY   (China)

Author keywords

Emulsion gels; Gliadin chitosan hybrid particles (GCHPs); Microstructure; Pickering HIPEs; Rheological property

Indexed keywords

MICROSTRUCTURE; VISCOELASTICITY;

ATTRACTIVE STRATEGIES; EMULSION GEL; HIGH INTERNAL PHASE EMULSIONS; HYBRID PARTICLES; OXIDATION PRODUCTS; PARTICLE CONCENTRATIONS; PICKERING HIPES; RHEOLOGICAL PROPERTY;

EMULSIFICATION;

ANTIOXIDANT; CHITOSAN; CURCUMIN; EMULSIFYING AGENT; FAT; GLIADIN; LATEX; OIL; PARTIALLY HYDROGENATED OIL; UNCLASSIFIED DRUG; WATER OIL CREAM; EMULSION; POLYSACCHARIDE; WATER;

ARTICLE; CENTRIFUGATION; COLLOID; CONCENTRATION (PARAMETERS); CONFOCAL LASER SCANNING MICROSCOPY; CONTROLLED STUDY; EMULSION; FLOW KINETICS; LIPID OXIDATION; OXIDATION; PARTICLE SIZE; PICKERING HIGH INTERNAL PHASE EMULSION; VISCOELASTICITY; WETTABILITY; ZETA POTENTIAL;

EMULSIONS; GELS; PARTICLES;

EMULSIFYING AGENTS; EMULSIONS; OILS; POLYSACCHARIDES; WATER; WETTABILITY;

EID: 85016257996     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.03.116     Document Type: Article

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