ArticleFoods (Basel, Switzerland)2022
The Fabrication and Characterization of Pickering Emulsion Gels Stabilized by Sorghum Flour.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Fabrication and Characterization ofFoods (Basel, Switzerland) · 2026Article
- Enhancing Consumer Acceptance of Cricket (Food science & nutrition · 2026Article
- Construction, characterization, and application of immature peach powder-stabilized Pickering emulsion gel.Frontiers in nutrition · 2025Article
- Formation mechanism and characterization of hesperidin-stabilized Pickering emulsion gels.Current research in food science · 2025Article
- Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry.Gels (Basel, Switzerland) · 2023Article
- Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Pea Starch.Foods (Basel, Switzerland) · 2023Article
- Preparation and Characterization of a Novel Natural Quercetin Self-Stabilizing Pickering Emulsion.Foods (Basel, Switzerland) · 2023Article
- Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
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 emulsifier to stabilize the oil-in-water (O/W) Pickering emulsion gels with medium chain triglycerides (MCT) in the oil phase was introduced. Sorghum flour had suitable size distribution (median diameter, 21.47 μm) and wettability (contact angle, 38°) and could reduce the interfacial tension between MCT and water. The oil phase volume fraction (
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Registered trials
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