Related references
Note: Only part of the references are listed.Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara
Tao Yang et al.
FOOD HYDROCOLLOIDS (2020)
Fabrication and characterization of oil-in-water emulsions stabilized by macadamia protein isolate/chitosan hydrochloride composite polymers
Yejun Zhong et al.
FOOD HYDROCOLLOIDS (2020)
Extraction and comparison of cellulose nanocrystals from lemon (Citrus limon) seeds using sulfuric acid hydrolysis and oxidation methods
Huan Zhang et al.
CARBOHYDRATE POLYMERS (2020)
Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge
Hongjie Dai et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Novel pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin
Yan-Teng Xu et al.
FOOD HYDROCOLLOIDS (2019)
Recent developments in Pickering emulsions for biomedical applications
Clarissa L. G. Harman et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2019)
Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers
Lei Dai et al.
FOOD CHEMISTRY (2019)
Starch based Pickering emulsions: Fabrication, properties, and applications
Fan Zhu
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Green pH/magnetic sensitive hydrogels based on pineapple peel cellulose and polyvinyl alcohol: synthesis, characterization and naringin prolonged release
Hongjie Dai et al.
CARBOHYDRATE POLYMERS (2019)
Controlled release of ascorbic acid from genipin-crosslinked gelatin matrices under moving boundary conditions
Felicity A. Whitehead et al.
FOOD HYDROCOLLOIDS (2019)
Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin
Chi Yan et al.
FOOD RESEARCH INTERNATIONAL (2019)
Formation and Stability of Pea Proteins Nanoparticles Using Ethanol-Induced Desolvation
Chi Diem Doan et al.
NANOMATERIALS (2019)
Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content
Zewen Xi et al.
FOOD CHEMISTRY (2019)
Food-grade Pickering emulsions stabilized by ovotransferrin fibrils
Zihao Wei et al.
FOOD HYDROCOLLOIDS (2019)
Physical and tribological properties of high internal phase emulsions based on citrus fibers and corn peptides
Qijun Ruan et al.
FOOD HYDROCOLLOIDS (2019)
Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions
Xin Feng et al.
FOODS (2019)
Structure of Hyla rabbit skin gelatin as affected by microwave-assisted extraction
Tingwei Liu et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (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)
Utilization of pineapple peel for production of nanocellulose and film application
Hongjie Dai et al.
CELLULOSE (2018)
Pickering high internal phase emulsions stabilized by protein-covered cellulose nanocrystals
Fu Liu et al.
FOOD HYDROCOLLOIDS (2018)
Effect of pH and ionic strength on the emulsifying properties of two Octenylsuccinate starches in comparison with gum Arabic
Yafeng Xu et al.
FOOD HYDROCOLLOIDS (2018)
Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers
Xiao Liu et al.
FOOD HYDROCOLLOIDS (2018)
Stability, bioactivity, and bioaccessibility of fucoxanthin in zein-caseinate composite nanoparticles fabricated at neutral pH by antisolvent precipitation
Hao Li et al.
FOOD HYDROCOLLOIDS (2018)
Cellulose nanocrystals Pickering emulsion incorporated chitosan coatings for improving storability of postharvest Bartlett pears (Pyrus communis) during long-term cold storage
Zilong Deng et al.
FOOD HYDROCOLLOIDS (2018)
Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification
Xue-Feng Zhu et al.
FOOD HYDROCOLLOIDS (2018)
Manipulation of Pickering emulsion rheology using hydrophilically modified silica nanoparticles in brine
Christopher Griffith et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2018)
Long-Term Stability of n-Alkane-in-Water Pickering Nanoemulsions: Effect of Aqueous Solubility of Droplet Phase on Ostwald Ripening
Kate L. Thompson et al.
LANGMUIR (2018)
Pickering emulsions in foods - opportunities and limitations
Christina Linke et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Pickering emulsions stabilized by naturally derived or biodegradable particles
Vincenzo Calabrese et al.
CURRENT OPINION IN GREEN AND SUSTAINABLE CHEMISTRY (2018)
Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles
Xue-Feng Zhu et al.
FOOD HYDROCOLLOIDS (2017)
Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation
Xue Shen et al.
FOOD HYDROCOLLOIDS (2017)
Nanocellulose-stabilized Pickering emulsions and their applications
Shuji Fujisawa et al.
SCIENCE AND TECHNOLOGY OF ADVANCED MATERIALS (2017)
Nanocrystalline cellulose extracted from pine wood and corncob
Fernanda I. Ditzel et al.
CARBOHYDRATE POLYMERS (2017)
Melatonin-based pickering emulsion for skin's photoprotection
Joana Marto et al.
DRUG DELIVERY (2016)
Effects of environmental factors on the physical stability of pickering-emulsions stabilized by chitosan particles
William Wachira Mwangi et al.
FOOD HYDROCOLLOIDS (2016)
The green generation of sunscreens: Using coffee industrial sub-products
J. Marto et al.
INDUSTRIAL CROPS AND PRODUCTS (2016)
β-lactoglobulin stabilized nanemulsions-Formulation and process factors affecting droplet size and nanoemulsion stability
Ali Ali et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2016)
Genipin-modified gelatin nanocarriers as swelling controlled drug delivery system for in vitro release of cytarabine
Huda Khan et al.
MATERIALS SCIENCE AND ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS (2016)
Recent Studies of Pickering Emulsions: Particles Make the Difference
Jie Wu et al.
SMALL (2016)
Pickering emulsions for skin decontamination
Alicia Salerno et al.
TOXICOLOGY IN VITRO (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)
Dried and Redispersible Cellulose Nanocrystal Pickering Emulsions
Zhen Hu et al.
ACS MACRO LETTERS (2016)
Food-grade Pickering emulsions stabilised with solid lipid particles
Aleksandra Pawlik et al.
FOOD & FUNCTION (2016)
Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials
Ivana M. Geremias-Andrade et al.
GELS (2016)
Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking
Jiande Wu et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2015)
Freeze-thaw stability of emulsions with soy protein isolate through interfacial engineering
Mohammad Noshad et al.
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID (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)
Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications
Marilyn Rayner et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2014)
Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions
Mathieu Destribats et al.
SOFT MATTER (2014)
Emulsions stabilized with solid nanoparticles: Pickering emulsions
Yves Chevalier et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2013)
Nanoencapsulation of date palm pit extract in whey protein particles generated via desolvation method
Leila Bagheri et al.
FOOD RESEARCH INTERNATIONAL (2013)
Shape anisotropic colloids: synthesis, packing behavior, evaporation driven assembly, and their application in emulsion stabilization
Venkateshwar Rao Dugyala et al.
SOFT MATTER (2013)
Production of nanoparticles by anti-solvent precipitation for use in food systems
Iris Julie Joye et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Biocompatibility of Genipin and Glutaraldehyde Cross-Linked Chitosan Materials in the Anterior Chamber of the Eye
Jui-Yang Lai
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2012)
Reactions between β-Lactoglobulin and Genipin: Kinetics and Characterization of the Products
Phoebe X. Qi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Preparation of nanoparticles from denatured whey protein by pH-cycling treatment
Helene J. Giroux et al.
FOOD HYDROCOLLOIDS (2010)
Genipin-crosslinked casein hydrogels for controlled drug delivery
Fei Song et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2009)
Use of whey proteins for encapsulation and controlled delivery applications
Sundaram Gunasekaran et al.
JOURNAL OF FOOD ENGINEERING (2007)
Preparation of sub-100-nm β-lactoglobulin (BLG) nanoparticles
Sanghoon Ko et al.
JOURNAL OF MICROENCAPSULATION (2006)
Enzymatic cross-linking of β-lactoglobulin:: Conformational properties using FTIR spectroscopy
Ahmed S. Eissa et al.
BIOMACROMOLECULES (2006)