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Journal of Dispersion Science and Technology Volume 39, 2018 - Issue 6
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Original Articles

Pickering-stabilized emulsion gels fabricated from wheat protein nanoparticles: Effect of pH, NaCl and oil content

Yu Qing ZhuState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, ChinaView further author information
,
Xing ChenState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, ChinaView further author information
,
David Julian McClementsDepartment of Food Science, University of Massachusetts, Massachusetts, United StatesView further author information
,
Liqiang ZouState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, ChinaCorrespondence[email protected] [email protected]
View further author information
&
Wei LiuState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, ChinaCorrespondence[email protected] [email protected]
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Pages 826-835 | Received 05 Aug 2017, Accepted 26 Oct 2017, Published online: 26 Dec 2017

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Mengli Zhang, Ruobing Jia, Meng Ma, Tianbao Yang, Qingjie Sun & Man Li. (2023) Versatile wheat gluten: functional properties and application in the food-related industry. Critical Reviews in Food Science and Nutrition 63:30, pages 10444-10460.
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Ruiting Zheng, Tong Zhao, Xiaorong Lin, Zhongzheng Chen, Bin Li & Yuanyuan Zhang. (2023) Fabrication, characterization, and application of Pickering emulsion stabilized by tea (Camellia sinensis (L.) O. Kuntze) waste microcrystalline cellulose. Journal of Dispersion Science and Technology 44:11, pages 2150-2160.
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Andreia Ribeiro, Yaidelin A. Manrique, Isabel C.F.R Ferreira, Maria Filomena Barreiro, José Carlos B. Lopes & Madalena M. Dias. (2022) Nanohydroxyapatite (n-HAp) as a pickering stabilizer in oil-in-water (O/W) emulsions: a stability study. Journal of Dispersion Science and Technology 43:6, pages 814-826.
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