Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review

Overview of attention for article published in Frontiers in Nutrition, May 2022

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So far, Dimensions has found 39 publications that cite this research output.

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The most recent citing publications are shown below. View all 39 publications that cite this research output on Dimensions.

Phase inversion of bigels tuned by the concentration of soy protein isolate in the binary hydrogel matrix

Article in Food Hydrocolloids (October 2024)

Enhancement of emulsion pH stability by Ca2+ modulation: A novel approach for preparing egg white protein fibril cold emulsion gels

Article in Food Hydrocolloids (August 2024)

Novel Pickering bigels stabilized by whey protein microgels: Interfacial properties, oral sensation and gastrointestinal digestive profiles

Article in Food Research International (July 2024)

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