Development of food-grade Pickering emulsions stabilized by a biological macromolecule (xanthan gum) and zein
Jenifer Santos, M.A. Alcaide-González, Luis A. Trujillo‐Cayado, Francisco Carrillo, M. Carmen Alfaro
Topics & Concepts
Pickering emulsionCoalescence (physics)Xanthan gumRheologyChemical engineeringStabilizer (aeronautics)Shear thinningMaterials scienceViscoelasticityEmulsionDynamic light scatteringChemistryNanotechnologyComposite materialPhysicsEngineeringNanoparticleMechanical engineeringAstrobiologyPickering emulsions and particle stabilizationProteins in Food SystemsPolysaccharides Composition and Applications