The effects of different types of polysaccharides on the structure and physical properties of W/O/W emulsions under varying pH conditions

Documenti analoghi

• W/O/W Pickering emulsions stabilized by complex modified phycocyanin
  di: Hongye Tian, et al.
  Pubblicazione: (2024)
• The effect of amylose/amylopectin ratio on the stability of starch‐O/W emulsion
  di: Rui Ou, et al.
  Pubblicazione: (2026)
• Revealing the synergistic effect of hydration and pulsed ultrasound on the emulsifying properties of silkworm pupa protein and its stabilized emulsion
  di: Lishu Han, et al.
  Pubblicazione: (2024)
• Effect of pH on the emulsifying performance of protein‐polysaccharide complexes
  di: Ruyuan Zhang, et al.
  Pubblicazione: (2024)
• Insoluble soybean polysaccharides as emulsifiers: Impact of sonication and acidic pH on interfacial behaviour and emulsifying properties
  di: Yeisson A Moscoso Ospina, et al.
  Pubblicazione: (2026)