Related references
Note: Only part of the references are listed.Recent developments and prospective food-related applications of cellulose nanocrystals: a review
Shuting Huang et al.
CELLULOSE (2020)
Effect of bacterial nanocellulose addition on the rheological properties of gluten-free muffin batters
L. Marchetti et al.
FOOD HYDROCOLLOIDS (2020)
Polymerization of cellulose nanocrystals-based Pickering HIPE towards green porous materials
H. Dupont et al.
CARBOHYDRATE POLYMERS (2020)
Production of nanocellulose with different length from ginkgo seed shells and applications for oil in water Pickering emulsions
Yang Ni et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions
Seid Mahdi Jafari et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate
Thamonwan Angkuratipakorn et al.
FOOD CHEMISTRY (2020)
Corncob cellulose nanosphere as an eco-friendly detergent
Bin Liu et al.
NATURE SUSTAINABILITY (2020)
Flexible cellulose nanofibrils as novel pickering stabilizers: The emulsifying property and packing behavior
Qi Li et al.
FOOD HYDROCOLLOIDS (2019)
Novel pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin
Yan-Teng Xu et al.
FOOD HYDROCOLLOIDS (2019)
Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions
Tao Yang et al.
FOOD HYDROCOLLOIDS (2019)
Food-grade Pickering emulsions stabilized by ovotransferrin fibrils
Zihao Wei et al.
FOOD HYDROCOLLOIDS (2019)
Emulsion Formation and Stabilization by Biomolecules: The Leading Role of Cellulose
Carolina Costa et al.
POLYMERS (2019)
Polysaccharide-based edible emulsion gel stabilized by regenerated cellulose
Yang Jiang et al.
FOOD HYDROCOLLOIDS (2019)
Cellulose nanofibrils from Miscanthus floridulus straw as green particle emulsifier for O/W Pickering emulsion
Qi Li et al.
FOOD HYDROCOLLOIDS (2019)
Emulsion and Foam TemplatingPromising Routes to Tailor-Made Porous Polymers
Cosima Stubenrauch et al.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2018)
Formulation and Stabilization of Concentrated Edible Oil-in-Water Emulsions Based on Electrostatic Complexes of a Food-Grade Cationic Surfactant (Ethyl Lauroyl Arginate) and Cellulose Nanocrystals
Long Bai et al.
BIOMACROMOLECULES (2018)
Cellulose nanofibers from banana peels as a Pickering emulsifier: High-energy emulsification processes
Ana Leticia Rodrigues Costa et al.
CARBOHYDRATE POLYMERS (2018)
Polymerization induced shaping of Pickering emulsion droplets: From simple hollow microspheres to molecularly imprinted multicore microrattles
Zehu Wang et al.
CHEMICAL ENGINEERING JOURNAL (2018)
Pickering high internal phase emulsions stabilized by protein-covered cellulose nanocrystals
Fu Liu et al.
FOOD HYDROCOLLOIDS (2018)
High internal phase emulsions stabilized by starch nanocrystals
Tao Yang et al.
FOOD HYDROCOLLOIDS (2018)
Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals
Qiu-Hong Chen et al.
FOOD HYDROCOLLOIDS (2018)
Fabrication of milled cellulose particles-stabilized Pickering emulsions
Xuanxuan Lu et al.
FOOD HYDROCOLLOIDS (2018)
Pickering emulsions by combining cellulose nanofibrils and nanocrystals: phase behavior and depletion stabilization
Long Bai et al.
GREEN CHEMISTRY (2018)
Eco-Friendly Pickering Emulsion Stabilized by Silica Nanoparticles Dispersed with High-Molecular-Weight Amphiphilic Alginate Derivatives
Xinyu Zhao et al.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2018)
Adaptive Structured Pickering Emulsions and Porous Materials Based on Cellulose Nanocrystal Surfactants
Yanan Li et al.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2018)
Ovalbumin as an Outstanding Pickering Nanostabilizer for High Internal Phase Emulsions
Yan-Teng Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Molecular Mechanism for Improving Emulsification Efficiency of Soy Glycinin by Glycation with Soy Soluble Polysaccharide
Xiu-Qing Peng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture
Fu-Zhen Zhou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Hierarchically porous materials: synthesis strategies and structure design
Xiao-Yu Yang et al.
CHEMICAL SOCIETY REVIEWS (2017)
Biocompatible 3D Liquid Crystal Elastomer Cell Scaffolds and Foams with Primary and Secondary Porous Architecture
Yunxiang Gao et al.
ACS MACRO LETTERS (2016)
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)
Bacterial cellulose as stabilizer of o/w emulsions
Paraskevi Paximada et al.
FOOD HYDROCOLLOIDS (2016)
Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface
Fu Liu et al.
FOOD HYDROCOLLOIDS (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)
Inflatable Elastomeric Macroporous Polymers Synthesized from Medium Internal Phase Emulsion Templates
Michael Tebboth et al.
ACS APPLIED MATERIALS & INTERFACES (2015)
Pickering emulsions stabilized by the complex of polystyrene particles and chitosan
Shumin Zhang et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2015)
Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers
Huan Tan et al.
ACS APPLIED MATERIALS & INTERFACES (2014)
Preparation and stabilization of D-limonene Pickering emulsions by cellulose nanocrystals
Chunxia Wen et al.
CARBOHYDRATE POLYMERS (2014)
Surfactant-Free High Internal Phase Emulsions Stabilized by Cellulose Nanocrystals
Isabelle Capron et al.
BIOMACROMOLECULES (2013)
Microfibrillated cellulose from mangosteen (Garcinia mangostana L.) rind: Preparation, characterization, and evaluation as an emulsion stabilizer
Thunnalin Winuprasith et al.
FOOD HYDROCOLLOIDS (2013)
Cellulosic nanorods of various aspect ratios for oil in water Pickering emulsions
Irina Kalashnikova et al.
SOFT MATTER (2013)
Emulsification: Mechanistic understanding
Laura L. Lee et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Porous materials with pre-designed single-molecule traps for CO2 selective adsorption
Jian-Rong Li et al.
NATURE COMMUNICATIONS (2013)
Functional Porous Polymers by Emulsion Templating: Recent Advances
Scott D. Kimmins et al.
ADVANCED FUNCTIONAL MATERIALS (2011)
New Pickering Emulsions Stabilized by Bacterial Cellulose Nanocrystals
Irina Kalashnikova et al.
LANGMUIR (2011)
Highly Permeable Macroporous Polymers Synthesized from Pickering Medium and High Internal Phase Emulsion Templates
Vivian O. Ikem et al.
ADVANCED MATERIALS (2010)
High Internal Phase Emulsions Stabilized Solely by Microgel Particles
Zifu Li et al.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2009)