Preparation and characterizations of Pickering emulsions stabilized by hydrophobic starch particles

By Xiaoyan Song, Yaqiong Pei, Mingwu Qiao, Fenglian Ma, Hongtao Ren, Quan-zhi Zhao. 2015

196 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/d14be31061c18ed74ed93b3b5c2969df1bc6bd65

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. C. Pochat‐Bohatier
2. Mikhael Bechelany
3. P. Miele
4. J. Cambedouzou
5. D. Ortiz

In Materials Chemistry

1. C. Pochat‐Bohatier
2. Mikhael Bechelany
3. P. Miele
4. J. Cambedouzou
5. D. Ortiz

In Organic Chemistry

1. C. Pochat‐Bohatier
2. Mikhael Bechelany
3. P. Miele
4. J. Cambedouzou
5. D. Ortiz

Citations in the corpus

• An Overview of Pickering Emulsions: Solid-Particle Materials, Classification, Morphology, and Applications (2017, methodology): “Song et al. (2015) systematically looked into several major factors, including starch particle concentration, oil fraction, pH, NaCl concentration, and so on, that influenced stability of Pickering emulsions stabilized by OSA modified starch and optimized the parameters for soybean O/W Pickering…”
• Current Trends in Pickering Emulsions: Particle Morphology and Applications (2020, background): “However, this is not a general rule for emulsion stability, because in some cases, an increase in the number of particles leads only to a particle excess in one liquid [43,44].”
• Pickering emulsions stabilized by colloidal surfactants: Role of solid particles (2021, unknown): “, 2011) and calcium carbonate (Zhu, Lu, Gao, Cui, & Binks, 2013); (ii) organic spherical particles, such as polystyrene (He, Ge, Liu, Zhou, & Zhang, 2007) and chitosan (Wei, Wang, Zou, Liu, & Tong, 2012); (iii) biogenic particles, such as starch granule (Rayner, Sjoo, Timgren, & Dejmek, 2012; Song e”