Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

Xiao Jie; Li Yunqi; Huang Qingrong

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Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

机译：食品级颗粒稳定的Pickering乳液的最新进展：制备，表征和研究趋势

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Background: Colloidal particles assembled from food grade materials with proper fabrication and/or modification can function as Pickering emulsion stabilizers.

机译：背景：由食品级材料组装而成的胶体颗粒经过适当的制造和/或修饰，可以用作Pickering乳液稳定剂。

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《Trends in Food Science & Technology》 |2016年第null期|共13页
作者
Xiao Jie; Li Yunqi; Huang Qingrong;
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原文格式 PDF
正文语种 eng
中图分类一般性问题;
关键词
Pickering emulsion; Edible particles; Fabrication; Characterization; Stability;

机译：Pickering乳液;可食用颗粒;制备;表征;稳定性;

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专利

1. Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends [J] . Xiao Jie, Li Yunqi, Huang Qingrong Trends in Food Science & Technology . 2016,第Null期

机译：食品级颗粒稳定的Pickering乳液的最新进展：制备，表征和研究趋势
2. Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles [J] . Hu Ya-Qiong, Yin Shou-Wei, Zhu Jian-Hua, Food Hydrocolloids . 2016,第deca期

机译：麦醇溶蛋白胶体颗粒稳定的新型Pickering乳液和Pickering高内部乳液的制备和表征
3. Heteroprotein complex formation of ovotransferrin and lysozyme: Fabrication of food-grade particles to stabilize Pickering emulsions [J] . Wei Zihao, Cheng Yujia, Huang Qingrong Food Hydrocolloids . 2019,第NOV期

机译：卵转铁蛋白和溶菌酶的杂蛋白复合物形成：制造食品级颗粒以稳定Pickering乳液
4. Research on the Pickering Emulsion System of Nano-cellulose Particles Stabilizing Compound prepared by Soap-free Emulsion Polymerization Process [C] . Xue Song, Mingqin Lin, Changsheng Song, 第五届制浆造纸新技术国际研讨会（ISETPP）暨第三届国际造纸与环境学术大会（IPEC）论文集 . 2016

机译：无皂乳液聚合制备纳米纤维素颗粒稳定化合物的Pickering乳液体系研究
5. Oxidative Barrier Properties and in vitro Digestion of Particle and Particle-Polymer Stabilized Pickering Emulsions. [D] . Guan, Yue. 2015

机译：颗粒和颗粒聚合物稳定的Pickering乳液的氧化屏障性能和体外消化
6. Food-Grade Gelatin Nanoparticles: Preparation Characterization and Preliminary Application for Stabilizing Pickering Emulsions [O] . Xin Feng, Hongjie Dai, Liang Ma, 2019

机译：食品级明胶纳米颗粒：制备表征和稳定的皮克林乳液的初步应用。
7. Heteroprotein complex formation of ovotransferrin and lysozyme: Fabrication of food-grade particles to stabilize Pickering emulsions [O] . Zihao Wei, Yujia Cheng, Qingrong Huang 2019

机译：异丙蛋白复合物形成ovotransferrin和溶菌酶：制备食品级颗粒以稳定皮克林乳液

Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

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