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Development and characterization of novel ultra-stable high internal phase Pickering emulsions gel: Interface structure, stabilization mechanism, and applications

Lechuan Wang, Xiaoyi Cheng, Hanying Lan, Longwei Jiang, Xiuqing Liu, Jianfei Pei, Ming Zhang, Qiuping Zhong, Weijun Chen, Wenxue Chen, Haiming Chen, Wenxue Chen, Haiming Chen

2024Food Hydrocolloids69 citationsDOI

Topics & Concepts

Pickering emulsionMechanism (biology)Characterization (materials science)Chemical engineeringInterface (matter)Phase (matter)Materials scienceNanotechnologyChemistryOrganic chemistryPulmonary surfactantEngineeringNanoparticlePhysicsQuantum mechanicsGibbs isothermPickering emulsions and particle stabilizationProteins in Food SystemsFood Chemistry and Fat Analysis
Development and characterization of novel ultra-stable high internal phase Pickering emulsions gel: Interface structure, stabilization mechanism, and applications | Litcius