Pickering emulsions for food applications: background, trends, and challenges.

By C. Berton-Carabin, K. Schroën. Annual Review of Food Science and Technology, 2015

635 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/979cd89606cd6a878b5c0918da65e6f53f16e4dd

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. Qingrong Huang
2. Jie Xiao
3. Yunqi Li

In Materials Chemistry

1. Qingrong Huang
2. Jie Xiao
3. Yunqi Li

Citations in the corpus

• Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends (2016, background): “…in producing macrocapsule 118 for nutrient delivery vehicles or gel power to mimic the semisolid texture of trans or saturated 119 fats (Berton-Carabin & Schroen, 2015); 6) With regard to their acceptability in human 120 consumption, they show low risk of toxicity due to their…”