Trends in structuring edible emulsions with Pickering fat crystals
By D. Rousseau. 2013
151 citations recorded by the source corpus.
Subfields: Food Science, Materials Chemistry
View Paper: https://www.semanticscholar.org/paper/147b908511f219ea4938f517f57b63f63338e580
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In Food Science
In Materials Chemistry
Citations in the corpus
- Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends (2016, background): “Fat crystals are usually formed via, with or without surfactant-210 mediated, cooling induced interfacial fat crystallization (Rousseau, 2013).”
- Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles (2016, background): “Their applications in food formulations were realized only recently, possibly due to the promising potentials for texture modification, calorie reduction, and vehicles of functional ingredients (Rousseau, 2013).”