ArticleFoods (Basel, Switzerland)2022
Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective.
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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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed.
- Polysaccharides and carbohydrate polymers: innovations from nature to industry.Journal of the science of food and agriculture · 2026Review
- Functionalized polysaccharides for infection-resistant and regenerative therapies in gynecology.International journal of pharmaceutics: X · 2026Review
- Boosting Stabilized Pickering Emulsion via Janus Materials for Efficient Interfacial Photoreforming Hydrogen Evolution.ACS omega · 2026Article
- Development of functional cheese sticks using konjac glucomannan: regulated pickering double emulsions under different heat treatments.Food chemistry: X · 2026Article
- Comparative Study on the Freeze-Thaw Stability of Sodium Caseinate Emulsion-Filled Konjac Glucomannan/κ-Carrageenan Composite Gels.Gels (Basel, Switzerland) · 2025Article
- Ginger Powder-Based Pickering Emulsions: An Innovative Platform for Anticancer Drug Delivery.Molecules (Basel, Switzerland) · 2025Article
- Construction of highly stable Pickering emulsion systems based on konjac glucomannan and xanthan gum/lysozyme nanoparticles under pasteurization.Food chemistry: X · 2024Article
- Investigating Baneh (Food chemistry: X · 2024Article
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Authors and funding
10 authors.
Funding
Abstract
In this study, Pickering emulsion gels were prepared by the self-gel method based on kappa carrageenan (kC). The effects of particle stabilizers and polysaccharide concentrations on the microstructure, rheological characteristics, and texture of Pickering emulsion gels stabilized by xanthan gum/lysozyme nanoparticles (XG/Ly NPs) with kC were discussed. The viscoelasticity of Pickering emulsion gels increased significantly with the increase of kC and XG/Ly NPs. The results of temperature sweep showed that the gel formation mainly depended on the kC addition. The XG/Ly NPs addition could accelerate the formation of Pickering emulsion gels and increase its melting temperature (T
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Registered trials
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