Skip to main content
AkademIndex

Products

For developers

AkademBasesoonOpen API for the ecosystem
Latin
English
Article

Tailoring the properties of low oil phase Pickering emulsion gels through polysaccharide reinforcement

Kangyu LiState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People's Republic of ChinaJiaxin GuoCollege of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou, 310058, People's Republic of ChinaAsliddin FayzullaevTechnology of food and perfumery-cosmetic products, Tashkent Institute of Chemical Technology, Tashkent City, UzbekistanAkbarali RuzibayevTechnology of food and perfumery-cosmetic products, Tashkent Institute of Chemical Technology, Tashkent City, UzbekistanZong MengState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People's Republic of China
Colloids and Surfaces A Physicochemical and Engineering Aspectsjournal2026en
ABI

Abstract

No abstract available.

Topics

Pickering emulsions and particle stabilizationProteins in Food SystemsHydrogels: synthesis, properties, applications

Identifiers

DOI
10.1016/j.colsurfa.2026.140372

Citations and references

Cited by 031 references
Metrics — AkademScholar · Coming soon