Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein

By J. D. Folter, M. V. Ruijven, K. Velikov. 2012

471 citations recorded by the source corpus.

Subfields: Earth-Surface Processes, Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/bbaec83f703b47b7a2483282a18657f0d4af8f06

How researchers see this paper

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

In Earth-Surface Processes

1. Ashok R. Patel

In Food Science

1. Ashok R. Patel
2. K. Velikov
3. P. Meeren
4. C. Pochat‐Bohatier
5. Wahyu Wijaya
6. Koen Dewettinck
7. Mikhael Bechelany
8. P. Miele

In Materials Chemistry

1. Ashok R. Patel
2. P. Meeren
3. C. Pochat‐Bohatier
4. Wahyu Wijaya
5. K. Velikov
6. Mikhael Bechelany
7. P. Miele
8. J. Cambedouzou

Citations in the corpus

• Current Trends in Pickering Emulsions: Particle Morphology and Applications (2020, methodology): “De Folter et al. [84] showed that O/W emulsions are efficiently stabilized by the addition of zein particles prepared with an anti-solvent precipitation method.”
• Food-grade particles for emulsion stabilization (2016, methodology): “The contact angle and the surface tension are determined using the same measuring methods (de Folter et al., 2012; Destribats et al., 2014; Gao et al., 2014).”
• Zein as a source of functional colloidal nano- and microstructures (2014, background): “% zein) as stabilisers [93].”