Construction, morphological evolution and interfacial structure of zein-based semi-solid foams via monoglyceride-induced capillary bridging: stability improvement and interface reinforcement
Year: 2025
Type: article
Language: en
Topic: Pickering emulsions and particle stabilization
Authors and affiliations:
raw_author_name: Zihan Qu
raw_affiliation_strings: State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, No. 9, No. 13 Ave., TEDA, Tianjin 300457, China
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, TEDA, No. 9, No. 13 Ave., Tianjin, 300457, China
raw_author_name: Zhiyong Zeng
raw_affiliation_strings: State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, No. 9, No. 13 Ave., TEDA, Tianjin 300457, China
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, TEDA, No. 9, No. 13 Ave., Tianjin, 300457, China
raw_author_name: Yushan Wang
raw_affiliation_strings: State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, No. 9, No. 13 Ave., TEDA, Tianjin 300457, China
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, TEDA, No. 9, No. 13 Ave., Tianjin, 300457, China
raw_author_name: Shuhong Li
raw_affiliation_strings: State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, No. 9, No. 13 Ave., TEDA, Tianjin 300457, China
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, TEDA, No. 9, No. 13 Ave., Tianjin, 300457, China
raw_author_name: Guiyun Chen
raw_affiliation_strings: State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, No. 9, No. 13 Ave., TEDA, Tianjin 300457, China
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, TEDA, No. 9, No. 13 Ave., Tianjin, 300457, China
raw_author_name: Ye Chen
raw_affiliation_strings: State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, No. 9, No. 13 Ave., TEDA, Tianjin 300457, China
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, TEDA, No. 9, No. 13 Ave., Tianjin, 300457, China