Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

Published 2017 View Full Article

Authors

Keywords

Pickering HIPEs, Emulsion gels, Gliadin/chitosan hybrid particles (GCHPs), Microstructure, Rheological property

Journal

FOOD CHEMISTRY

Volume 231, Issue -, Pages 122-130

Publisher

Elsevier BV

Online

2017-03-23

DOI

10.1016/j.foodchem.2017.03.116

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