Pickering emulsion stabilized by grass carp myofibrillar protein via one-step: Study on microstructure, processing stability and stabilization mechanism

Zhang, Xuehua; Liu, Zhongbo; Shi, Wenzheng

doi:10.1016/j.foodchem.2024.139014

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.139014

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Pickering emulsion stabilized by grass carp myofibrillar protein via one-step: Study on microstructure, processing stability and stabilization mechanism

Xuehua Zhang,

Zhongbo Liu,

Wenzheng Shi

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Cited by 8 publications

References 34 publications

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Construction of grass carp myofibrillar protein/rutin Pickering emulsion gel by one-step method and multi-scale analysis

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Pickering emulsion stabilized by grass carp myofibrillar protein via one-step: Study on microstructure, processing stability and stabilization mechanism

Cited by 8 publications

References 34 publications

Construction of grass carp myofibrillar protein/rutin Pickering emulsion gel by one-step method and multi-scale analysis

Construction of grass carp myofibrillar protein/rutin Pickering emulsion gel by one-step method and multi-scale analysis

Molecular interaction of cyclodextrins with cellulose nanocrystals: A new venue for improving the functional properties of Pickering emulsions

Pectin-based cinnamon essential oil Pickering emulsion film with two-sided differential wettability: A major role in the spatial distribution of microdroplets

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