Biopolymer-based particles as stabilizing agents for emulsions and foams

By E. Dickinson. 2017

409 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry, Surfaces, Coatings and Films

View Paper: https://www.semanticscholar.org/paper/edacfa9e26282b1d2d844df287aa3585e126f085

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. Siqi Huan
2. Long Bai
3. D. McClements
4. I. Hernando
5. Orlando J. Rojas
6. P. Morell
7. V. R. Nicoletti
8. B. Murray

In Materials Chemistry

1. D. McClements
2. I. Hernando
3. Orlando J. Rojas
4. P. Morell
5. V. R. Nicoletti
6. B. Murray
7. A. Quiles
8. E. F. Ribeiro

In Surfaces, Coatings and Films

1. Orlando J. Rojas
2. D. McClements
3. B. Murray

Citations in the corpus

• Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation (2021, background): “research has shown that modified starches, cellulose-based, and chitinbased particles could be used as Pickering stabilisers in food-grade emulsions (Table 1) (Dickinson, 2017; Murray, 2019).”
• Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability (2019, background): “Droplets coated with particles typically exhibit much greater stability to droplet coalescence than those coated with molecular-based emulsifiers because of their irreversible adsorption and greater steric repulsion (Bai, Greca et al., 2019; Bai, Huan, Xiang, & Rojas, 2018; Dickinson, 2017).”
• Pickering emulsions for food and drinks (2019, background): “, to create natural ‘Pickering-like’ particles [13].”