Construction and characterization of sesame meal-stabilized Pickering high internal phase emulsions and their application in cake production

被引：0
|
作者：
Wang, Xiaohuan [1 ]
Yu, Hang [1 ]
Hu, Zhihong [1 ]
Zhang, Chenxia [1 ]
Liu, Benguo [2 ]
Liu, Huamin [1 ]
Ma, Yuxiang [1 ]
机构：
[1] College of Food Science and Engineering, Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou,450001, China
[2] School of Food Science, Henan Institute of Science and Technology, Xinxiang,453003, China
来源：
International Journal of Biological Macromolecules | 2024年 / 281卷
关键词：
Food ingredients;
D O I：
10.1016/j.ijbiomac.2024.136364
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [41] High-Internal-Phase Pickering Emulsions Stabilized by Polymeric Dialdehyde Cellulose-Based Nanoparticles
    Pang, Bo
    Hua, Zhang
    Schilling, Martin
    Liu, Huan
    Wang, Xiaojie
    Rehfeldt, Florian
    Zhang, Kai
    ACS SUSTAINABLE CHEMISTRY & ENGINEERING, 2020, 8 (19) : 7371 - 7379
  • [42] High internal phase Pickering emulsions stabilized with graphene oxide in supercritical CO2 system
    Gao, Hanyang
    Hu, Guoxin
    Liu, Kun
    JOURNAL OF SUPERCRITICAL FLUIDS, 2020, 155
  • [43] High internal phase Pickering emulsions stabilized by a cod protein-chitosan nanocomplex for astaxanthin delivery
    Zhang, Lijuan
    Zhou, Chengfu
    Na, Xiaokang
    Chen, Yannan
    Tan, Mingqian
    FOOD & FUNCTION, 2021, 12 (23) : 11872 - 11882
  • [44] Structural and interfacial characteristics of ultrasonicated lipophilic-protein-stabilized high internal phase Pickering emulsions
    Sun, Yuanda
    Zhong, Mingming
    Zhao, Xiaoming
    Song, Hanyu
    Wang, Qi
    Qi, Baokun
    Jiang, Lianzhou
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 158
  • [45] Facile and Robust Route for Preparing Pickering High Internal Phase Emulsions Stabilized by Bare Zein Particles
    Zhou, Fu-Zhen
    Yu, Xin-Hao
    Luo, Dong-Hui
    Liu, Bo
    Yang, Tao
    Yin, Shou-Wei
    Yang, Xiao-Quan
    ACS FOOD SCIENCE & TECHNOLOGY, 2021, 1 (08): : 1481 - 1491
  • [46] Ovalbumin as an Outstanding Pickering Nanostabilizer for High Internal Phase Emulsions
    Xu, Yan-Teng
    Tang, Chuan-He
    Liu, Tong-Xun
    Liu, Ruihai
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018, 66 (33) : 8795 - 8804
  • [47] Ovalbumin as an Outstanding Pickering Nanostabilizer for High Internal Phase Emulsions
    Tang, Chuan-He (chtang@scut.edu.cn), 1600, American Chemical Society (66):
  • [48] High Internal Phase Pickering Emulsion Stabilized by Natural Biomacromolecules and Its Application in Foods
    Wei K.
    Dong T.
    Zhu G.
    Shuang Y.
    Xiao S.
    Wang X.
    Ding B.
    Shipin Kexue/Food Science, 2023, 44 (23): : 270 - 281
  • [49] Edible pickering high internal phase emulsions stabilized by soy glycinin: Improvement of emulsification performance and pickering stabilization by glycation with soy polysaccharide
    Hao, Ze-Zhou
    Peng, Xiu-Qing
    Tang, Chuan-He
    FOOD HYDROCOLLOIDS, 2020, 103
  • [50] Carboxylated chitin nanowhiskers enhanced stabilization of Pickering and high internal phase Pickering emulsions
    Shuang, Yuan
    Zhu, Guohua
    Jing, Zhijian
    Wang, Wenwen
    Ding, Wenping
    Wang, Xuedong
    Ding, Beibei
    You, Jun
    FOOD HYDROCOLLOIDS, 2024, 146
12345