Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles

By Yaofeng Hu, S. Yin, Jian-hua Zhu, Jun-ru Qi, Jian Guo, Leiyan Wu, Chuan-he Tang, Xiaoquan Yang. 2016

272 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/0acf1e18bb12d210b9a2bd0bc5de416e5b575ac1

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. I. Hernando
2. P. Morell
3. V. R. Nicoletti
4. A. Quiles
5. E. F. Ribeiro

In Materials Chemistry

1. I. Hernando
2. P. Morell
3. V. R. Nicoletti
4. A. Quiles
5. E. F. Ribeiro

Citations in the corpus

• Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation (2021, background): “O/W emulsions and Pickering HIPEs have shown to be effectively stabilised by gliadin colloidal particles, giving rise to edible and biocompatible systems based on natural renewable resources (Hu et al., 2016).”