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      Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects

      Author(s): , , ,
      Publication date Created:
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      Journal: Food Hydrocolloids
      Publisher: Elsevier BV

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          CXCVI.—Emulsions

          Spencer Pickering (1907)
          Article 0 comments Cited 481 times – based on 0 reviews     Review now
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            Emulsions stabilised solely by colloidal particles

            Robert Aveyard, Bernard Binks, John H Clint (2003)
            Article 0 comments Cited 337 times – based on 0 reviews     Review now
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              Food emulsions and foams: Stabilization by particles

              Eric Dickinson (2010)
              Article 0 comments Cited 188 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Title: Food Hydrocolloids
                Abbreviated Title: Food Hydrocolloids
                Publisher: Elsevier BV
                ISSN (Print): 0268005X
                Publication date Created: March 2021
                Publication date (Print): March 2021
                Volume: 112
                Page: 106303
                Article
                DOI: 10.1016/j.foodhyd.2020.106303
                SO-VID: 9d674b6c-2886-4c1e-a7f0-2ff314ad7be8
                Copyright © © 2021
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                https://www.elsevier.com/tdm/userlicense/1.0/

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