Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)
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- 作者：Li-Juan Wanga ; b ; Shou-Wei Yinb ; feysw@scut.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Lei-Yan Wuc ; Jun-Ru Qib ; Jian Guob ; Xiao-Quan Yangb ; fexqyang@scut.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Pickering emulsion ; Oil gels ; ZCCPs ; Wettability ; Microstructure ; Physical performance
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 December 2016
- 年：2016
- 卷：213
- 期：Complete
- 页码：462-469
- 全文大小：1699 K
文摘
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Surfactant-free ZCCPEs were formed via a facile approach.
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Meso-scale ZCCPs with high surface charges were confirmed as effective Pickering emulsifiers.
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Meso-scale hybrid interfacial architectures were visualized for the ZCCPEs.
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Stable gels were obtained from the ZCCPEs by a facile one-step freeze-drying process.
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ZCCPEs possessed high physical, chemical and microbial stability.