Gel-like emulsions prepared with zein nanoparticles produced through phase separation from acetic acid solutions
Published 2017 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Gel-like emulsions prepared with zein nanoparticles produced through phase separation from acetic acid solutions
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 52, Issue 12, Pages 2670-2676
Publisher
Wiley
Online
2017-09-09
DOI
10.1111/ijfs.13558
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Formation of a viscoelastic dough from isolated total zein (α-, β- and γ-zein) using a glacial acetic acid treatment
- (2016) Bianca L. King et al. JOURNAL OF CEREAL SCIENCE
- Determination of physical emulsion stabilization mechanisms of wood hemicelluloses via rheological and interfacial characterization
- (2016) K. S. Mikkonen et al. Soft Matter
- Fabrication and Characterization of Antioxidant Pickering Emulsions Stabilized by Zein/Chitosan Complex Particles (ZCPs)
- (2015) Li-Juan Wang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles
- (2015) Yuan Zou et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Zein as a source of functional colloidal nano- and microstructures
- (2014) Ashok R. Patel et al. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- Synergistic interfacial properties of soy protein–stevioside mixtures: Relationship to emulsion stability
- (2014) Zhi-Li Wan et al. FOOD HYDROCOLLOIDS
- Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process
- (2014) Fu Liu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Characterization and Interfacial Behavior of Nanoparticles Prepared from Amphiphilic Hydrolysates of β-Conglycinin–Dextran Conjugates
- (2014) Na-Na Wu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Improvement of zein dough characteristics using dilute organic acids
- (2014) Alexandra C. Sly et al. JOURNAL OF CEREAL SCIENCE
- Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism
- (2012) Chuan-He Tang et al. FOOD HYDROCOLLOIDS
- Understanding the Dissolution of α-Zein in Aqueous Ethanol and Acetic Acid Solutions
- (2012) Yunqi Li et al. JOURNAL OF PHYSICAL CHEMISTRY B
- Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein
- (2012) Julius W. J. de Folter et al. Soft Matter
- Cold, gel-like whey protein emulsions by microfluidisation emulsification: Rheological properties and microstructures
- (2011) Fu Liu et al. FOOD CHEMISTRY
- Scaling Behaviors of α-Zein in Acetic Acid Solutions
- (2011) Yunqi Li et al. JOURNAL OF PHYSICAL CHEMISTRY B
- Engineering Zein Films with Controlled Surface Morphology and Hydrophilicity
- (2009) Ke Shi et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Formation of kafirin microparticles by phase separation from an organic acid and their characterisation
- (2009) Janet Taylor et al. JOURNAL OF CEREAL SCIENCE
- Characterization of the morphology and thermal properties of Zein Prolamine nanostructures obtained by electrospinning
- (2007) S. Torres-Giner et al. FOOD HYDROCOLLOIDS
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now