Fabrication of flavour oil high internal phase emulsions by casein/pectin hybrid particles: 3D printing performance
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Fabrication of flavour oil high internal phase emulsions by casein/pectin hybrid particles: 3D printing performance
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 371, Issue -, Pages 131349
Publisher
Elsevier BV
Online
2021-10-07
DOI
10.1016/j.foodchem.2021.131349
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Controlled Release of Flavor Substances from Sesame-Oil-Based Oleogels Prepared Using Biological Waxes or Monoglycerides
- (2021) Min Pang et al. Foods
- Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications
- (2020) Qiaoli Zhao et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- High Internal Phase Emulsion for Food-Grade 3D Printing Materials
- (2020) Xiang Li et al. ACS Applied Materials & Interfaces
- Effects of high oil compositions and printing parameters on food paste properties and printability in a 3D printing food processing model
- (2020) Lingyi Liu et al. JOURNAL OF FOOD ENGINEERING
- Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery
- (2020) Jiang Yi et al. FOOD HYDROCOLLOIDS
- Rheological study of W/O emulsion by low field NMR
- (2019) Thiago A. Fiorotti et al. JOURNAL OF PETROLEUM SCIENCE AND ENGINEERING
- Effects of pectin polydispersity on zein/pectin composite nanoparticles (ZAPs) as high internal-phase Pickering emulsion stabilizers
- (2019) Yang Jiang et al. CARBOHYDRATE POLYMERS
- Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance
- (2019) Yaowei Liu et al. Food and Bioprocess Technology
- Casein nanogels as effective stabilizers for Pickering high internal phase emulsions
- (2019) Shanshan Chen et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers
- (2018) Xiao Liu et al. FOOD HYDROCOLLOIDS
- Nanoencapsulation of d -limonene within nanocarriers produced by pectin-whey protein complexes
- (2018) Sanaz Ghasemi et al. FOOD HYDROCOLLOIDS
- Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters
- (2018) Fanli Yang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 3D printing technology: The new era for food customization and elaboration
- (2018) Iman Dankar et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Development of antioxidant gliadin particle stabilized Pickering high internal phase emulsions (HIPEs) as oral delivery systems and the in vitro digestion fate
- (2018) F. Z. Zhou et al. Food & Function
- Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing
- (2018) Iman Dankar et al. Food and Bioprocess Technology
- Novel Pickering High Internal Phase Emulsion Gels Stabilized Solely by Soy β-Conglycinin
- (2018) Yan-Teng Xu et al. FOOD HYDROCOLLOIDS
- Ovalbumin as an Outstanding Pickering Nanostabilizer for High Internal Phase Emulsions
- (2018) Yan-Teng Xu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- 3D Printing Complex Egg White Protein Objects: Properties and Optimization
- (2018) Lili Liu et al. Food and Bioprocess Technology
- Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture
- (2018) Fu-Zhen Zhou et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs
- (2017) Tao Zeng et al. FOOD CHEMISTRY
- Interconnected macroporous 3D scaffolds templated from gelatin nanoparticle-stabilized high internal phase emulsions for biomedical applications
- (2017) Huan Tan et al. Soft Matter
- 3D printing: Printing precision and application in food sector
- (2017) Zhenbin Liu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration
- (2017) Wahyu Wijaya et al. Food & Function
- Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles
- (2016) Ya-Qiong Hu et al. FOOD HYDROCOLLOIDS
- An Overview of 3D Printing Technologies for Food Fabrication
- (2015) Jie Sun et al. Food and Bioprocess Technology
- Physical and structural properties of extra-virgin olive oil based mayonnaise
- (2015) Carla Di Mattia et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Preparation and rheological properties of whey protein emulsion fluid gels
- (2015) R. J. A. Moakes et al. RSC Advances
- Evaluation of the Physicochemical Properties of the Postsalt Crude Oil for Low-Field NMR
- (2014) Vinícius G. Morgan et al. INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
- Application of Low-Field NMR for the Determination of Physical Properties of Petroleum Fractions
- (2012) Lúcio L. Barbosa et al. ENERGY & FUELS
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search