Recent advances in improving stability of food emulsion by plant  polysaccharides - ScienceDirect

Recent advances in improving stability of food emulsion by plant polysaccharides - ScienceDirect

4.5
(306)
Write Review
More
$ 23.99
Add to Cart
In stock
Description

Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge - ScienceDirect

PDF) Starch particles for food based Pickering emulsions

Review on Potential Application of Saponin-Based Natural Surfactants for Green Chemical Enhanced Oil Recovery: Perspectives and Progresses

Gels, Free Full-Text

PDF) Physical and emulsion stabilizing properties of maltodextrin fatty acid polymers produced by lipase-catalyzed reactions in ethanol

Foods, Free Full-Text

PDF) β-Lactoglobulin, gum arabic, and xanthan gum for emulsifying sweet almond oil: Formulation and stabilization mechanisms of pharmaceutical emulsions

Foods, Free Full-Text

Recent advances in improving stability of food emulsion by plant polysaccharides - ScienceDirect

Pharmaceuticals, Free Full-Text

PDF) The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugar

Impact mechanism of methylation degree on structure and emulsifying ability of soy hull polysaccharides - ScienceDirect

Recent advances on the emulsifying properties of dietary polysaccharides - Ai - 2023 - eFood - Wiley Online Library

Improving emulsion formation, stability and performance using mixed emulsifiers: A review - ScienceDirect