The Fabrication and Characterization of Pickering Emulsion Gels Stabilized by Sorghum Flour

Pickering emulsion gels have potential application as solid fat substitutes and nutraceutical carriers in foods, but a safe and easily available food-derived particle emulsifier is the bottleneck that limits their practical application. In this study, the function of sorghum flour as a particle emul...

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Detalles Bibliográficos
Autores principales: Song, Linlin, Zhang, Sheng, Liu, Benguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9315638/
https://www.ncbi.nlm.nih.gov/pubmed/35885299
http://dx.doi.org/10.3390/foods11142056

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9315638/
https://www.ncbi.nlm.nih.gov/pubmed/35885299
http://dx.doi.org/10.3390/foods11142056

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