高彦祥 食品专家 中国农业大学教授
osing to neutral wettability. This result indicated that ZGAPs could be developed as effective Pickering emulsifiers. Confocal laser scanning microscope images evidenced that ZGAPs formed a densely packed layer at the surface of oil droplets, which provided compact barriers of the droplets against coalescence and Ostwald ripening. At constant particle concentrations, the oil volume fraction significantly influenced the droplet sizes and rheological properties of Pickering emulsions. The droplet
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