Related references
Note: Only part of the references are listed.Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions
Maryam Nikbakht Nasrabadi et al.
FOOD CHEMISTRY (2020)
Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future
Ashok R. Patel
ADVANCED FUNCTIONAL MATERIALS (2020)
Recent advances of characterization techniques for the formation, physical properties and stability of Pickering emulsion
Liang Ee Low et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2020)
Preparation of Pickering Flaxseed Oil-in-Water Emulsion Stabilized by Chitosan-Myristic Acid Nanogels and Investigation of Its Oxidative Stability in Presence of Clove Essential Oil as Antioxidant
Elnaz Hosseini et al.
FOOD BIOPHYSICS (2020)
Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum arabic composite colloidal nanoparticles
Jiaqi Su et al.
FOOD HYDROCOLLOIDS (2020)
Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil
Hadi Almasi et al.
FOOD HYDROCOLLOIDS (2020)
A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles
Mengnan Ju et al.
FOOD HYDROCOLLOIDS (2020)
Preparation and characterization of pH-responsive Pickering emulsion stabilized by grafted carboxymethyl starch nanoparticles
Zhigang Xiao et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Enhancing trans-resveratrol topical delivery and photostability through entrapment in chitosan/gum Arabic Pickering emulsions
Asma Sharkawy et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Comparative study of Pickering emulsions stabilised by starch particles from different botanical origins
Xiaoyan Song et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Zein nanoparticle stabilized Pickering emulsion enriched with cinnamon oil and its effects on pound cakes
Xiao Feng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Preparation of whey protein isolate nanofibrils by microwave heating and its application as carriers of lipophilic bioactive substances
Yu Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Fabricating a Pickering Stabilizer from Okara Dietary Fibre Particulates by Conjugating with Soy Protein Isolate via Maillard Reaction
Tolulope Joshua Ashaolu et al.
FOODS (2020)
Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion
Qiang Wang et al.
FOODS (2020)
Nonlinear interfacial rheology and atomic force microscopy of air-water interfaces stabilized by whey protein beads and their constituents
Jack Yang et al.
FOOD HYDROCOLLOIDS (2020)
Water-insoluble dietary-fibers from Flammulina velutiper used as edible stabilizers for oil-in-water Pickering emulsions
Kanghui He et al.
FOOD HYDROCOLLOIDS (2020)
Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins
Gang Liu et al.
FOOD HYDROCOLLOIDS (2020)
Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure
Yang Jiang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Multistimuli-Responsive Pickering Emulsion Stabilized by Se-Containing Surfactant-Modified Chitosan
Xiaofei Ren et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Recent advances on protein-based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications
Qiaoli Zhao et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Chitosan hydrochloride/carboxymethyl starch complex nanogels stabilized Pickering emulsions for oral delivery of β-carotene: Protection effect and in vitro digestion study
Xiao-Min Li et al.
FOOD CHEMISTRY (2020)
Pickering emulsion hydrogel as a promising food delivery system: Synergistic effects of chitosan Pickering emulsifier and alginate matrix on hydrogel stability and emulsion delivery
Hui-Peng Lim et al.
FOOD HYDROCOLLOIDS (2020)
Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin
Peifeng Lv et al.
FOOD RESEARCH INTERNATIONAL (2020)
Stabilization of Pickering emulsions using starch nanocrystals treated with alkaline solution
Ke Wang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Environmental stability and curcumin release properties of Pickering emulsion stabilized by chitosan/gum arabic nanoparticles
Jing Han et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Development of food-grade Pickering emulsions stabilized by a biological macromolecule (xanthan gum) and zein
J. Santos et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Advances in food emulsions and foams: reflections on research in the neo-Pickering era
Eric Dickinson
CURRENT OPINION IN FOOD SCIENCE (2020)
Pickering emulsions: Versatility of colloidal particles and recent applications
Hang Jiang et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2020)
Food-grade Pickering emulsions for encapsulation and delivery of bioactives
William Wachira Mwangi et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Food-grade particle stabilized pickering emulsion using modified sago (Metroxylon sagu) starch nanocrystal
Ahmad Azfaralariff et al.
JOURNAL OF FOOD ENGINEERING (2020)
Fabrication of high internal phase Pickering emulsions with calcium-crosslinked whey protein nanoparticles for beta-carotene stabilization and delivery
Jiang Yi et al.
FOOD & FUNCTION (2020)
Fabrication and Characterization of Novel Water-Insoluble Protein Porous Materials Derived from Pickering High Internal-Phase Emulsions Stabilized by Gliadin-Chitosan-Complex Particles
Fu-Zhen Zhou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Millimeter-Size Pickering Emulsions Stabilized with Janus Microparticles
Bobby Haney et al.
LANGMUIR (2019)
Starch based Pickering emulsions: Fabrication, properties, and applications
Fan Zhu
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Assembling kaolinite nanotube at water/oil interface for enhancing Pickering emulsion stability
Xiaolong Cai et al.
APPLIED CLAY SCIENCE (2019)
Hydrophobic modification of regenerated cellulose microparticles with enhanced emulsifying capacity for O/W Pickering emulsion
Shilin Liu et al.
CELLULOSE (2019)
The formation and characterization of antioxidant pickering emulsions: Effect of the interactions between gliadin and chitosan
Meng-Fan Li et al.
FOOD HYDROCOLLOIDS (2019)
Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 2. In vitro lipid digestion
Long Bai et al.
FOOD HYDROCOLLOIDS (2019)
Maillard-Reacted Whey Protein Isolates and Epigallocatechin Gallate Complex Enhance the Thermal Stability of the Pickering Emulsion Delivery of Curcumin
Gang Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Whole cereal protein-based Pickering emulsions prepared by zein-gliadin complex particles
Xiao Liu et al.
JOURNAL OF CEREAL SCIENCE (2019)
Macroporous hybrid Pickering foams based on carbon nanotubes and cellulose nanocrystals
Jean Bruno Mougel et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2019)
Colloidal TiO2 nanoparticles with near-neutral wettability: An efficient Pickering emulsifier
Jing Wang et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2019)
Development and characterization of pickering emulsion stabilized by zein/corn fiber gum (CFG) complex colloidal particles
Qiaomei Zhu et al.
FOOD HYDROCOLLOIDS (2019)
Water-in-oil Pickering emulsions stabilized by an interfacial complex of water-insoluble polyphenol crystals and protein
Morfo Zembyla et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2019)
Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications
Claire Albert et al.
JOURNAL OF CONTROLLED RELEASE (2019)
Physical characteristics of nano-Hydroxyapatite Pickering-emulsions and their adjuvant activity on the antibody response towards the Bothros asper snake venom
K. Rodriguez et al.
MATERIALS SCIENCE AND ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS (2019)
Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel Pickering stabilizers: Physical stability and rheological properties
Xiao-Min Li et al.
FOOD HYDROCOLLOIDS (2019)
Protein-Based Pickering High Internal Phase Emulsions as Nutraceutical Vehicles of and the Template for Advanced Materials: A Perspective Paper
Xiao-Nan Huang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Heteroprotein complex formation of ovotransferrin and lysozyme: Fabrication of food-grade particles to stabilize Pickering emulsions
Zihao Wei et al.
FOOD HYDROCOLLOIDS (2019)
Pickering emulsion stabilization by using amphiphilic cellulose nanofibrils prepared by aqueous counter collision
Shingo Yokota et al.
CARBOHYDRATE POLYMERS (2019)
Elucidation of stabilizing pickering emulsion with jackfruit filum pectin-soy protein nanoparticles obtained by photocatalysis
Bei Jin et al.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2019)
Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: Preparation and physicochemical characterization
Ilyes Dammak et al.
JOURNAL OF FOOD ENGINEERING (2019)
Pickering Emulsions Containing Cellulose Microfibers Produced by Mechanical Treatments as Stabilizer in the Food Industry
Jose Luis Sanchez-Salvador et al.
APPLIED SCIENCES-BASEL (2019)
Fabrication and characterization of citral-loaded oil-in-water Pickering emulsions stabilized by chitosan-tripolyphosphate particles
Huaixiang Tian et al.
FOOD & FUNCTION (2019)
Structural stability of liposome-stabilized oil-in-water pickering emulsions and their fate during in vitro digestion
Weilin Liu et al.
FOOD & FUNCTION (2019)
Pickering-stabilized emulsion gels fabricated from wheat protein nanoparticles: Effect of pH, NaCl and oil content
Yu Qing Zhu et al.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2018)
Stability mechanism of O/W Pickering emulsions stabilized with regenerated cellulose
Zhe Li et al.
CARBOHYDRATE POLYMERS (2018)
Hydroxyapatite coated poly(lactic acid) microparticles with copper ion doping prepared via the Pickering emulsion route
Cho Yin Tham et al.
COLLOID AND POLYMER SCIENCE (2018)
Heteroprotein complex formation of bovine serum albumin and lysozyme: Structure and thermal stability
Monique Barreto Santos et al.
FOOD HYDROCOLLOIDS (2018)
High internal phase emulsions stabilized by starch nanocrystals
Tao Yang et al.
FOOD HYDROCOLLOIDS (2018)
Composite zein - propylene glycol alginate particles prepared using solvent evaporation: Characterization and application as Pickering emulsion stabilizers
Lei Dai et al.
FOOD HYDROCOLLOIDS (2018)
Pickering emulsions stabilized by media-milled starch particles
Xuanxuan Lu et al.
FOOD RESEARCH INTERNATIONAL (2018)
Emulsions stabilized by nanofibers from bacterial cellulose: New potential food-grade Pickering emulsions
Xichuan Zhai et al.
FOOD RESEARCH INTERNATIONAL (2018)
Study on influencing factors of Pickering emulsions stabilized by hydroxyapatite nanoparticles with nonionic surfactants
Na Song et al.
SOFT MATTER (2018)
Tailoring the Wettability of Colloidal Particles for Pickering Emulsions via Surface Modification and Roughness
Meina Xiao et al.
FRONTIERS IN CHEMISTRY (2018)
Fabrication of Resveratrol-Loaded Whey Protein-Dextran Colloidal Complex for the Stabilization and Delivery of β-Carotene Emulsions
Jiang Yi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Emulsion Droplets Stabilized by Close-Packed Janus Regular Polygonal Particles
Ryotaro Koike et al.
LANGMUIR (2018)
Control of Particle Adsorption for Stability of Pickering Emulsions in Microfluidics
Xiaoxue Yao et al.
SMALL (2018)
Influence of pH and Salt Concentration on Pickering Emulsions Stabilized by Colloidal Peanuts
Thriveni G. Anjali et al.
LANGMUIR (2018)
A green Pickering emulsion stabilized by cellulose nanocrystals via RAFT polymerization
Beifang Liu et al.
CELLULOSE (2018)
Pickering emulsions in foods - opportunities and limitations
Christina Linke et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Tannic acid inhibits EGFR/STAT1/3 and enhances p38/STAT1 signalling axis in breast cancer cells
Pramod Darvin et al.
JOURNAL OF CELLULAR AND MOLECULAR MEDICINE (2017)
Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size
Shengju Ge et al.
FOOD CHEMISTRY (2017)
Enhancing the stability of protein-polysaccharides emulsions via Maillard reaction for better oil encapsulation in spray-dried powders by pH adjustment
Krystel Li et al.
FOOD HYDROCOLLOIDS (2017)
Food-grade Pickering stabilisation of foams by in situ hydrophobisation of calcium carbonate particles
Bernard P. Binks et al.
FOOD HYDROCOLLOIDS (2017)
Edible Nanoencapsulation Vehicles for Oral Delivery of Phytochemicals: A Perspective Paper
Jie Xiao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Probiotic Nutrition Solution Obtained from Fermentation Liquid of Flammulina velutiper Spent Mushroom Substrate
Chenghao Xu et al.
JOURNAL OF BIOBASED MATERIALS AND BIOENERGY (2017)
Hydrophilic and hydrophobic modifications of colloidal silica particles for Pickering emulsions
Sanna Bjorkegren et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2017)
Janus Particles Templated by Janus Emulsions and Application as a Pickering Emulsifier
Duo Wei et al.
LANGMUIR (2017)
Interfacial Growth of TiO2-rGO Composite by Pickering Emulsion for Photocatalytic Degradation
Shenping Zhang et al.
LANGMUIR (2017)
Factors influencing the stability and type of hydroxyapatite stabilized Pickering emulsion
Ming Zhang et al.
MATERIALS SCIENCE AND ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS (2017)
Effect of phase change on the rheology and stability of paraffin wax-in-water Pickering emulsions
Purba Chatterjee et al.
RHEOLOGICA ACTA (2017)
Nanocellulose-stabilized Pickering emulsions and their applications
Shuji Fujisawa et al.
SCIENCE AND TECHNOLOGY OF ADVANCED MATERIALS (2017)
Stabilization of a non-aqueous self-double-emulsifying delivery system of rutin by fat crystals and nonionic surfactants: preparation and bioavailability study
Qiang Wang et al.
FOOD & FUNCTION (2017)
Cellulose Nanocrystals and Methyl Cellulose as Costabilizers for Nanocomposite Latexes with Double Morphology
Stephanie A. Kedzior et al.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2017)
An Overview of Pickering Emulsions: Solid-Particle Materials, Classification, Morphology, and Applications
Yunqi Yang et al.
FRONTIERS IN PHARMACOLOGY (2017)
Novel starch based emulsion gels and emulsion microgel particles: Design, structure and rheology
Ophelie Torres et al.
CARBOHYDRATE POLYMERS (2017)
Enhanced emulsifying properties of wood-based cellulose nanocrystals as Pickering emulsion stabilizer
Xiaoyu Gong et al.
CARBOHYDRATE POLYMERS (2017)
Heteroprotein Complex Formation of Bovine Lactoferrin and Pea Protein Isolate: A Multiscale Structural Analysis
Eda Adal et al.
BIOMACROMOLECULES (2017)
Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of gel-like emulsions and their potential as sustained-release delivery systems for β-carotene
Fu Liu et al.
FOOD HYDROCOLLOIDS (2016)
Comparison of self-aggregated chitosan particles prepared with and without ultrasonication pretreatment as Pickering emulsifier
Kiang Wei Ho et al.
FOOD HYDROCOLLOIDS (2016)
Preparation of soy protein-based microgel particles using a hydrogel homogenizing strategy and their interfacial properties
Jian Guo et al.
FOOD HYDROCOLLOIDS (2016)
Stabilizing emulsions using high-pressure-treated corn starch
Gina Villamonte et al.
FOOD HYDROCOLLOIDS (2016)
Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior
Jie Xiao et al.
FOOD HYDROCOLLOIDS (2016)
Recent Studies of Pickering Emulsions: Particles Make the Difference
Jie Wu et al.
SMALL (2016)
Pickering emulsions stabilized by hydrophilic nanoparticles: in situ surface modification by oil
Bernard P. Binks et al.
SOFT MATTER (2016)
Food-grade particles for emulsion stabilization
Iris Tavernier et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends
Jie Xiao et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Preparation and characterizations of Pickering emulsions stabilized by hydrophobic starch particles
Xiaoyan Song et al.
FOOD HYDROCOLLOIDS (2015)
Silver/chitosan-based Janus particles: Synthesis, characterization, and assessment of antimicrobial activity in vivo and vitro
Ruixiu Jia et al.
FOOD RESEARCH INTERNATIONAL (2015)
Fabrication and Characterization of Antioxidant Pickering Emulsions Stabilized by Zein/Chitosan Complex Particles (ZCPs)
Li-Juan Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Impact of ultrasound on structure, physicochemical properties, modifications, and applications of starch
Fan Zhu
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Pickering Emulsions for Food Applications: Background, Trends, and Challenges
Claire C. Berton-Carabin et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 6 (2015)
Stability and cellular uptake of lutein-loaded emulsions
Katja Frede et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
Janus Particles: Synthesis, Self-Assembly, Physical Properties, and Applications
Andreas Walther et al.
CHEMICAL REVIEWS (2013)
Trends in structuring edible emulsions with Pickering fat crystals
Derick Rousseau
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2013)
Improved Sugar Beet Pectin-Stabilized Emulsions through Complexation with Sodium Caseinate
Xiangyang Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Technological aspects and potential applications of (ultra) high-pressure homogenisation
Eliane Dumay et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Fabrication, properties and applications of Janus particles
Jing Hu et al.
CHEMICAL SOCIETY REVIEWS (2012)
Oil-in-water Pickering emulsion destabilisation at low particle concentrations
Jessica Avendano Juarez et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2012)
Image Charge Effects on the Formation of Pickering Emulsions
Hongzhi Wang et al.
JOURNAL OF PHYSICAL CHEMISTRY LETTERS (2012)
Production of solid-stabilised emulsions through rotational membrane emulsification: influence of particle adsorption kinetics
Mohamed S. Manga et al.
SOFT MATTER (2012)
Can Janus particles give thermodynamically stable Pickering emulsions?
Robert Aveyard
SOFT MATTER (2012)
Fat crystals and water-in-oil emulsion stability
Supratim Ghosh et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2011)
Pickering Emulsions Stabilized by Nanoparticles with Thermally Responsive Grafted Polymer Brushes
Trishna Saigal et al.
LANGMUIR (2010)
Hot topic: Sonication increases the heat stability of whey proteins
M. Ashokkumar et al.
JOURNAL OF DAIRY SCIENCE (2009)
Janus nanoparticles by interfacial engineering
Sulolit Pradhan et al.
ADVANCED FUNCTIONAL MATERIALS (2007)
Preparation of particle-stabilized oil-in-water emulsions with the microchannel emulsification method
QY Xu et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2005)
Formation and stability of polychlorinated biphenyl Pickering emulsions
A Roy-Perreault et al.
JOURNAL OF CONTAMINANT HYDROLOGY (2005)
Share Paper
