High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates

Hou, Jingjie; Liu, Yujia; Ma, Yunze; Zhang, Huajiang; Xia, Ning; Li, Hanyu; Wang, Zhongjiang; Rayan, Ahmed M.; Ghamry, Mohamed; Mohamed, Taha Ahmed

doi:10.1016/j.carbpol.2024.122430

Carbohydrate Polymers

2024

DOI: 10.1016/j.carbpol.2024.122430

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High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates

Jingjie Hou,

Yujia Liu,

Yunze Ma

et al.

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Cited by 8 publications

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Strategy to kill two birds with one stone: High internal phase Pickering emulsions to modulate 3D printed pork texture as a dysphagia diet

Hou,

Liu,

Liu

et al. 2025

Food Chemistry

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Strategy to kill two birds with one stone: High internal phase Pickering emulsions to modulate 3D printed pork texture as a dysphagia diet

Hou,

Liu,

Liu

et al. 2025

Food Chemistry

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Improvement of rheological, network structure and 3D printing properties of heat-induced egg yolk low density lipoprotein hydrogel: The role of bivalent metal ions

Li,

Chuang,

et al. 2025

Food Chemistry

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Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose concentrate: Impact on emulsification and gelling properties

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Chang,

Liu

et al. 2024

Food Hydrocolloids

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High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates

Cited by 8 publications

References 68 publications

Strategy to kill two birds with one stone: High internal phase Pickering emulsions to modulate 3D printed pork texture as a dysphagia diet

Strategy to kill two birds with one stone: High internal phase Pickering emulsions to modulate 3D printed pork texture as a dysphagia diet

Improvement of rheological, network structure and 3D printing properties of heat-induced egg yolk low density lipoprotein hydrogel: The role of bivalent metal ions

Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose concentrate: Impact on emulsification and gelling properties

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