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

标题
Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs
作者
关键词
Pickering HIPEs, Emulsion gels, Gliadin/chitosan hybrid particles (GCHPs), Microstructure, Rheological property
出版物
FOOD CHEMISTRY
Volume 231, Issue -, Pages 122-130
出版商
Elsevier BV
发表日期
2017-03-23
DOI
10.1016/j.foodchem.2017.03.116

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