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Zongyuan Han, Shucheng Liu, Jinxuan Cao, Xiqing Yue & Jun-Hua Shao. (2023) A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
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Hui Niu, Keke Hou, Haiming Chen & Xiong Fu. (2022) A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability. Critical Reviews in Food Science and Nutrition 0:0, pages 1-21.
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Articles from other publishers (7)
Xinyu Zhang, Qiang Wang, Zhe Liu, Lanyi Zhi, Bo Jiao, Hui Hu, Xiaojie Ma, Dominic Agyei & Aimin Shi. (2023) Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications. Food Hydrocolloids 144, pages 109008.
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Shuyu Wang, Linggao Liu, Shenghui Bi, Ying Zhou, Yuanyuan Liu, Jing Wan, Lu Zeng, Qiujin Zhu, Jie Pang & Xin Huang. (2023) Studies on stabilized mechanism of high internal phase Pickering emulsions from the collaboration of low dose konjac glucomannan and myofibrillar protein. Food Hydrocolloids 143, pages 108862.
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Sarah Caballero, Juan Carlos Cuevas-Bernardino & Gabriel Davidov-Pardo. 2023. Bioactive Delivery Systems for Lipophilic Nutraceuticals. Bioactive Delivery Systems for Lipophilic Nutraceuticals
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Hui Niu, Wenduo Wang, Zuman Dou, Xianwei Chen, Xianxiang Chen, Haiming Chen & Xiong Fu. (2023) Multiscale combined techniques for evaluating emulsion stability: A critical review. Advances in Colloid and Interface Science 311, pages 102813.
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Yinyue Yang, Junhua Li, Yujie Su, Luping Gu, Yanjun Yang & Cuihua Chang. (2022) Composite emulsifying behavior of egg white protein and rhamnolipid: Properties of the constructed high internal phase emulsions. Food Hydrocolloids 123, pages 106913.
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Silvia Orgulloso-Bautista, Rodrigo Ortega-Toro & Luis Alberto García Zapateiro. (2021)
Design and Application of Hydrocolloids from Butternut Squash (
Cucurbita moschata
) Epidermis as a Food Additive in Mayonnaise-type Sauces
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Lijie Zhu, Qingying Xu, Xiuying Liu, Yangyang Xu, Lina Yang, Shengnan Wang, Jun Li, Tao Ma & He Liu. (2020) Oil-water interfacial behavior of soy β-conglycinin–soyasaponin mixtures and their effect on emulsion stability. Food Hydrocolloids 101, pages 105531.
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