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Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications
In recent years, Pickering emulsions have emerged as a new method and have attracted much attention in the fields of food sciences. Unlike conventional emulsions, Pickering emulsions are stabilized by solid particles, which can irreversibly adsorb on the oil-water interface to form a dense film to p...
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| 發表在: | Molecules |
|---|---|
| Main Authors: | , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
MDPI
2020
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7397194/ https://ncbi.nlm.nih.gov/pubmed/32674301 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25143202 |
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