Pickering-stabilized emulsion gels fabricated from wheat protein nanoparticles: Effect of pH, NaCl and oil content

Journal of Dispersion Science and Technology

Volumn 39, Issue 6, 2018, Pages 826-835

  Zhu, Yu Qing ^a   Chen, Xing ^a   McClements, David Julian ^b   Zou, Liqiang ^a   Liu, Wei ^a  

^a NANCHANG UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Gliadin nanoparticles; microstructure; pickering emulsions; pickering stabilized emulsion gels; rheological properties

Indexed keywords

BLENDING; CHLORINE COMPOUNDS; GELS; IONIC STRENGTH; MICROSTRUCTURE; NANOPARTICLES; OILS AND FATS; PRODUCT DESIGN; RHEOLOGY; SODIUM COMPOUNDS; VISCOSITY;

CREAMING STABILITY; ELECTROSTATIC REPULSION; EMULSION GEL; ISO-ELECTRIC POINTS; PICKERING EMULSIONS; PREPARATION CONDITIONS; RHEOLOGICAL PROPERTY; VISCOELASTIC EMULSIONS;

EMULSIFICATION;

EID: 85039050622     PISSN: 01932691     EISSN: 15322351     Source Type: Journal    
DOI: 10.1080/01932691.2017.1398660     Document Type: Article

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