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Cited by 4

Interfacial and bulk stabilization mechanisms of particulate and fibrillar quinoa protein aggregates in high internal phase emulsions

Zhang, Chi, Chen, Longwei, Wu, Chaosheng, Wang, Wei, Zhou, Xilong, Tang, Xiaozhi, Feng, Xiao·2026·Food Hydrocolloids
DOI 10.1016/j.foodhyd.2026.112912
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Crossref · 10.1016/j.foodhyd.2026.112912

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1 of 1 references verified0 citation errors · 0 not checkable

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  • Overall, submicron particles and microgels are usually the more robust route for Pickering, HIPEs and emulsion-gel structuring, while nanoparticles are preferable to fine emulsions with rapid adsorption.

    “Overall, submicron particles and microgels are usually the more robust route for Pickering, HIPEs and emulsion-gel structuring, while nanoparticles are preferable to fine emulsions with rapid adsorption (Zhang et al., 2026; Luo et al., 2022).”

    From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Zhang et al., 2026

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Authors
Zhang, C., Chen, L., Wu, C., Wang, W., Zhou, X., Tang, X., & Feng, X.
ORCID
Venue
Food Hydrocolloids
Publisher
Elsevier BV
Published
2026-11
Volume
180
Pages
112912
ISSN
0268-005X
DOI
10.1016/j.foodhyd.2026.112912
Cited by
4
References
1
Language
en
Licence
Funders
  • National Natural Science Foundation of China (NSFC32372380)
  • Outstanding Youth Foundation of Jiangsu Province of China (BK20240143)
  • Priority Academic Program Development of Jiangsu Higher Education Institutions
  • Shanghai Municipal State-owned Assets Supervision and Administration Commission (2022013)

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