다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기
LWT- Food science and technology, v.146, 2021년, pp.111483 -
Baraki, Senay Yacob (Key Lab of Science and Technology of Eco-textile, Ministry of Education, College of Chemistry, Chemical Engineering and Biotechnology, Donghua University) , Jiang, Yang (Key Lab of Science and Technology of Eco-textile, Ministry of Education, College of Chemistry, Chemical Engineering and Biotechnology, Donghua University) , Li, Xiang (Key Lab of Science and Technology of Eco-textile, Ministry of Education, College of Chemistry, Chemical Engineering and Biotechnology, Donghua University) , Debeli, Dereje Kebebew (State Key Laboratory of Chemical Engineering, College of Chemical and Biological Engineering, Zhejiang University) , Wang, Bija (Key Lab of Science and Technology of Eco-textile, Ministry of Education, College of Chemistry, Chemical Engineering and Biotechnology, Donghua University) , Feng, Xueling (Key Lab of Science and Technology of Eco-textile, M) , Mao, Zhiping , Sui, Xiaofeng
AI-Helper
Abstract Pickering emulsion templating is a versatile technique in formulating highly networked oil-in-water emulsions applicable in foods, cosmetics, and pharmaceuticals areas. In this work, oleogels was prepared by oil-in-water Pickering emulsions using regenerated chitin (RCh) as the stabilizing...
Advances in Colloid and Interface Science Aveyard 100-102 503 2003 10.1016/S0001-8686(02)00069-6 Emulsions stabilised solely by colloidal particles
ACS Sustainable Chemistry & Engineering Bai 7 7 6497 2019 10.1021/acssuschemeng.8b04023 Self-assembled networks of short and long chitin nanoparticles for oil/water interfacial superstabilization
Berton-Carabin Vol. 6 263 2015 Pickering emulsions for food applications: Background, trends, and challenges
Journal of Agricultural and Food Chemistry Chen 67 9 2637 2019 10.1021/acs.jafc.8b04588 Characterization of orange oil powders and oleogels fabricated from emulsion templates stabilized solely by a natural triterpene saponin
Colloids and Surfaces A: Physicochemical and Engineering Aspects Chevalier 439 23 2013 10.1016/j.colsurfa.2013.02.054 Emulsions stabilized with solid nanoparticles: Pickering emulsions
Journal of the American Oil Chemists’ Society Co 89 5 749 2012 10.1007/s11746-012-2049-3 Organogels: An alternative edible oil-structuring method
Comprehensive Reviews in Food Science and Food Safety Cooke 16 5 906 2017 10.1111/1541-4337.12275 Dietary food-additive phosphate and human health outcomes
Industrial & Engineering Chemistry Research Debeli 59 20 9688 2020 10.1021/acs.iecr.0c01260 Enhanced stability of the dispersed phase stabilized by polyether-modified siloxane in the double emulsion system: Storage stability and rheological investigation
Industrial & Engineering Chemistry Research Debeli 59 40 18307 2020 10.1021/acs.iecr.0c03792 Controlling the stability and rheology of copolyol dispersions in fatty alcohol ethoxylate (AEO9)-Stabilized multiple emulsions
Dickinson Vol. 17 25 2003 Hydrocolloids at interfaces and the influence on the properties of dispersed systems
Duan Vol. 82 1 2018 Recent advances in chitin based materials constructed via physical methods
Food Hydrocolloids Giacintucci 84 508 2018 10.1016/j.foodhyd.2018.05.030 Ethylcellulose oleogels with extra virgin olive oil: The role of oil minor components on microstructure and mechanical strength
Langmuir Huang 31 5 1641 2015 10.1021/la504576p Hydrophobic modification of chitin whisker and its potential application in structuring oil
Journal of Agricultural and Food Chemistry Huang 68 49 14620 2020 10.1021/acs.jafc.0c03971 Cinnamon Cassia oil emulsions stabilized by chitin nanofibrils: Physicochemical properties and antibacterial activities
ACS Sustainable Chemistry & Engineering Huang 6 8 10552 2018 10.1021/acssuschemeng.8b01883 Chitin nanofibrils to stabilize long-life pickering foams and their application for lightweight porous materials
Food Hydrocolloids Jiang 77 460 2018 10.1016/j.foodhyd.2017.10.023 Cellulose-rich oleogels prepared with an emulsion-templated approach
ACS Sustainable Chemistry & Engineering Jiang 6 4 5182 2018 10.1021/acssuschemeng.7b04834 Modified phase change microcapsules with calcium carbonate and graphene oxide shells for enhanced energy storage and leakage prevention
Food Hydrocolloids Luo 95 76 2019 10.1016/j.foodhyd.2019.04.016 Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application
Martins Vol. 9 31 2020 Oleogels for development of health-promoting food products
McClements Vol. 7 2297 2011 Edible nanoemulsions: Fabrication, properties, and functional performance
Food Hydrocolloids Muhammad 104 105742 2020 10.1016/j.foodhyd.2020.105742 Stable cellular foams and oil powders derived from methylated microcrystalline cellulose stabilized Pickering emulsions
RSC Advances Nikiforidis 5 47 37789 2015 10.1039/C5RA06451A Polymer organogelation with chitin and chitin nanocrystals
ChemPhysChem Patel 15 16 3435 2014 10.1002/cphc.201402473 Polysaccharide-based oleogels prepared with an emulsion-templated approach
Langmuir Patel 31 7 2065 2015 10.1021/la502829u Biopolymer-based structuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates
Biomacromolecules Perrin 15 10 3766 2014 10.1021/bm5010417 Chitin nanocrystals for pickering high internal phase emulsions
Journal of Agricultural and Food Chemistry Qiu 66 50 13243 2018 10.1021/acs.jafc.8b02039 Fabrication and characterization of oleogel stabilized by gelatin-polyphenol-polysaccharides nanocomplexes
Langmuir Romoscanu 21 21 9689 2005 10.1021/la051241t Cross linking and rheological characterization of adsorbed protein layers at the oil-water interface
Langmuir Romoscanu 22 18 7812 2006 10.1021/la060878p Emulsion-templated fully reversible protein-in-oil gels
Food Hydrocolloids Tanti 61 329 2016 10.1016/j.foodhyd.2016.05.032 Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams
Food Hydrocolloids Tavernier 65 107 2017 10.1016/j.foodhyd.2016.11.008 Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-Carrageenan complexes
Carbohydrate Polymers Vincendon 32 3-4 233 1997 10.1016/S0144-8617(97)00005-2 Regenerated chitin from phosphoric acid solutions
Wang Vol. 7 27 2016 Novel trans fat replacement strategies
Langmuir Wang 32 4 929 2016 10.1021/acs.langmuir.5b03556 Chitosan-Based conventional and pickering emulsions with long-term stability
Journal of Agricultural and Food Chemistry Xiao 66 46 12344 2018 10.1021/acs.jafc.8b03873 In vitro digestion of oil-in-water emulsions stabilized by regenerated chitin
Food Chemistry Zhang 183 115 2015 10.1016/j.foodchem.2015.03.030 Stabilizing oil-in-water emulsions with regenerated chitin nanofibers
Chemistry of Materials Zhu 31 6 2078 2019 10.1021/acs.chemmater.8b05183 Mechanically strong chitin fibers with nanofibril structure, biocompatibility, and biodegradability
해당 논문의 주제분야에서 활용도가 높은 상위 5개 콘텐츠를 보여줍니다.
더보기 버튼을 클릭하시면 더 많은 관련자료를 살펴볼 수 있습니다.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Copyright KISTI. All Rights Reserved.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.