Pickering water-in-oil emulsions stabilized by beeswax crystals: Design and stability

Zhang, Y., Tenorio-Garcia, E., Gao, Y. et al. (5 more authors) (2026) Pickering water-in-oil emulsions stabilized by beeswax crystals: Design and stability. Journal of Food Engineering, 403. 112710. ISSN: 0260-8774

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Item Type: Article
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© 2025 The Authors. This is an open access article under the terms of the Creative Commons Attribution License (CC-BY 4.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.

Keywords: Pickering particles; Oleogels; Beeswax; Contact angle; Emulsions; SEM
Dates:
  • Accepted: 24 June 2025
  • Published (online): 1 July 2025
  • Published: January 2026
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 25 Jun 2025 10:23
Last Modified: 28 Jul 2025 13:33
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.jfoodeng.2025.112710
Open Archives Initiative ID (OAI ID):

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