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Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol

Lei Dai1, Shufang Yang1, Yang Wei1

  • 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.

Food Chemistry
|February 7, 2019
PubMed

Keywords:
Complex particlesPickering high internal phase emulsionsPropylene glycol alginateRhamnolipidStabilityZein

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