Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles

By Lei Dai, Cuixia Sun, Yang Wei, Like Mao, Yanxiang Gao. 2018

425 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/8f0c31c51c93ac778f31e33abc5aa3e56c6b7f6d

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. B. Murray
5. A. Quiles
6. E. F. Ribeiro

In Materials Chemistry

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

Citations in the corpus

• Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation (2021, methodology): “Dai et al. (2018) successfully prepared zein-gum arabic complex colloidal nanoparticles with a core-shell structure through hydrogen bonding and electrostatic interactions.”
• Pickering emulsions for food and drinks (2019, background): “It can be difficult to tell what the particles are doing in such densely packed systems, but good evidence of prolamin particle adsorption exists [36].”