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Cui S, Yang Z, Mcclements DJ, Xu X, Qiao X, Zhou L, Sun Q, Jiao B, Wang Q, Dai L. Stability mechanism of Pickering emulsions co-stabilized by protein nanoparticles and small molecular emulsifiers by two-step emulsification with different adding sequences: From microscopic to macroscopic scales. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108372] [Reference Citation Analysis]
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Li X, Fan L, Li J. Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108036] [Reference Citation Analysis]
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Zhang Y, Duan F, Fang J, Lu J, Wang J, Zhang J, Gao J, Yu H, Fan H. Preparation of soybean dreg fiber solid emulsifier and its effect on the stability of Pickering emulsion. International Journal of Food Engineering 2022;0. [DOI: 10.1515/ijfe-2021-0367] [Reference Citation Analysis]
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Zhang T, Liu F, Wu J, Ngai T. Pickering emulsions stabilized by biocompatible particles: A review of preparation, bioapplication, and perspective. Particuology 2022;64:110-20. [DOI: 10.1016/j.partic.2021.07.003] [Cited by in Crossref: 5] [Cited by in F6Publishing: 7] [Article Influence: 5.0] [Reference Citation Analysis]
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