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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

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Mavzular

Pickering emulsions and particle stabilization Proteins in Food Systems Hydrogels: synthesis, properties, applications

Identifikatorlar

DOI: 10.1016/j.colsurfa.2026.140372

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