Microbial cells as colloidal particles: Pickering oil-in-water emulsions stabilized by bacteria and yeast

By H. Firoozmand, D. Rousseau. 2016

83 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/878e211c55e085bb9b6c49ddad7664a1f9d0d8ec

How researchers see this paper

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

1. Weien Yuan
2. Z. Fang
3. Yinghui Chen
4. Yunqi Yang
5. Weiwang Zhang
6. Xuan Chen
7. Zhenguo Liu
8. Yangmei Xie

Citations in the corpus

• An Overview of Pickering Emulsions: Solid-Particle Materials, Classification, Morphology, and Applications (2017, background): “It has long been found that certain types of microorganisms could serve as emulsifiers (Srivastava et al., 1970), where surface properties of microbes, such as surface charge, functional groups, and special structures, are believed to play an important role (Firoozmand and Rousseau, 2016).”