Advances in the application of protein-polysaccharide-polyphenol ternary complexes for creating and stabilizing Pickering emulsions

Najari, Zahra; Dokouhaki, Mina; Juliano, Pablo; Adhikari, Benu

doi:10.1016/j.fufo.2024.100299

Future Foods

2024

DOI: 10.1016/j.fufo.2024.100299

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Advances in the application of protein-polysaccharide-polyphenol ternary complexes for creating and stabilizing Pickering emulsions

Zahra Najari,

Mina Dokouhaki,

Pablo Juliano

et al.

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Cited by 6 publications

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Advances in the application of protein-polysaccharide-polyphenol ternary complexes for creating and stabilizing Pickering emulsions

Cited by 6 publications

References 40 publications

Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application

Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application

Advances of plant-based fat analogs in 3D printing: Manufacturing strategies, printabilities, and food applications

High internal phase emulsions gels stabilized by soy protein isolate and rutin complexes: Encapsulation, interfacial properties and in vitro digestibility

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