- -

Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

Show full item record

Ribeiro, EF.; Morell-Esteve, P.; Nicoletti, VR.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2021). Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation. Food Hydrocolloids. 119:1-13. https://doi.org/10.1016/j.foodhyd.2021.106839

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/183947

Files in this item

Thumbnail
Name: RibeiroMorell-Est ...
Size: 2.749Mb
Format: PDF
Description: Versión del Autor.
Open/Preview
[Cerrado]
Name: Protein and polys ...
Size: 2.592Mb
Format: PDF
Description: Versión editorial
Request a copy of the document

Item Metadata

Title: Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation
Author: Ribeiro, E. F. Morell-Esteve, Pere Nicoletti, V. R. Quiles Chuliá, Mª Desamparados Hernando Hernando, Mª Isabel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] A few protein- and polysaccharide-based particles can function as effective stabilisers in multi-phase food systems. Combining both polymer-based particles and tailoring the wettability of colloidal systems result in ...[+]
Subjects: Biopolymers , Food-grade Pickering stabilisers , Protein-polysaccharide complexes , Emulsion stability , Pickering HIPEs
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Hydrocolloids. (issn: 0268-005X )
DOI: 10.1016/j.foodhyd.2021.106839
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodhyd.2021.106839
Project ID:
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-099738-B-C22/ES/ESTRUCTURACION DE ACEITES MEDIANTE LA UTILIZACION DE HIDROCOLOIDES COMO ESTRATEGIA PARA SUSTITUIR GRASAS SATURADAS DE ALTA PLASTICIDAD. INVESTIGACION REOLOGICA Y ESTRUCTURAL/
info:eu-repo/grantAgreement/FAPESP//2016%2F22727-8/
info:eu-repo/grantAgreement/CAPES//001/
Thanks:
The authors would like to thank the project RTI-2018-099738-B-C22 from the 'Ministerio de Ciencia, Innovacion y Universidades', the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brazil (CAPES) Finance Code ...[+]
Type: Artículo

recommendations

 

This item appears in the following Collection(s)

Show full item record