Stabilization of all-natural water-in-oil high internal phase pickering emulsion by using diosgenin/soybean phosphatidylethanolamine complex: Characterization and application in 3D printing

Wang, Mengzhu; Zhou, Yulin; Fan, Liuping; Li, Jinwei

doi:10.1016/j.foodchem.2024.139145

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.139145

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Stabilization of all-natural water-in-oil high internal phase pickering emulsion by using diosgenin/soybean phosphatidylethanolamine complex: Characterization and application in 3D printing

Mengzhu Wang,

Yulin Zhou,

Liuping Fan

et al.

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Cited by 3 publications

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Whey protein isolate-tamarind seed gum complexes stabilized dysphagia friendly high internal phase emulsions: The effects of pH conditions and mass ratios

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Stabilization of all-natural water-in-oil high internal phase pickering emulsion by using diosgenin/soybean phosphatidylethanolamine complex: Characterization and application in 3D printing

Cited by 3 publications

References 38 publications

Whey protein isolate-tamarind seed gum complexes stabilized dysphagia friendly high internal phase emulsions: The effects of pH conditions and mass ratios

Whey protein isolate-tamarind seed gum complexes stabilized dysphagia friendly high internal phase emulsions: The effects of pH conditions and mass ratios

Fabrication, characterization, and 3D printing of high-internal phase Pickering emulsion stabilized by heat-treated copra protein and calcium composite

High internal-phase Pickering emulsions constructed using myofibrillar proteins from large yellow croaker: Effect of glycerol

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