Fabrication of food-grade Pickering high internal phase emulsions stabilized by the mixture of β-cyclodextrin and sugar beet pectin
Zhongbo Liu, Yunbo Li, Sheng Geng, Haizhen Mo, Benguo Liu
Topics & Concepts
PectinChemical engineeringMaterials scienceCyclodextrinAqueous two-phase systemVolume fractionMicrostructureOil dropletAqueous solutionPhase (matter)ChemistryChromatographyOrganic chemistryComposite materialEmulsionFood scienceEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsSurfactants and Colloidal Systems