Related references
Note: Only part of the references are listed.Effects of oleogels prepared with fish oil and beeswax on the gelation behaviors of protein recovered from Alaska Pollock
Ruifan Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan
Meng-xue Tang et al.
FOOD HYDROCOLLOIDS (2021)
Interfacial interaction of small molecular emulsifiers tea saponin and monoglyceride: Relationship to the formation and stabilization of emulsion gels
Liyang Du et al.
FOOD HYDROCOLLOIDS (2021)
High internal phase emulsions solely stabilized by natural oil-based nonionic surfactants as tea tree oil transporter
Qian Chen et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2021)
Development of low-oil emulsion gel by solidifying oil droplets: Roles of internal beeswax concentration
Chunhuan Liu et al.
FOOD CHEMISTRY (2021)
Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing
Han Tian et al.
FOOD HYDROCOLLOIDS (2021)
Beeswax: A potential self-emulsifying agent for the construction of thermal-sensitive food W/O emulsion
Yuxing Gao et al.
FOOD CHEMISTRY (2021)
Emulsion gels with different proteins at the interface: Structures and delivery functionality
Yao Lu et al.
FOOD HYDROCOLLOIDS (2021)
Review of recent advances in the preparation, properties, and applications of high internal phase emulsions
Hongxia Gao et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels
Yuqing Zhu et al.
FOOD CHEMISTRY (2020)
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)
Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction
Hongxia Zheng et al.
FOOD HYDROCOLLOIDS (2020)
The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions
Yuying Wang et al.
FOOD HYDROCOLLOIDS (2020)
Surfactant addition to modify the structures of ethylcellulose oleogels for higher solubility and stability of curcumin
Nan Liu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Hybrid oil-in-water emulsions applying wax(lecithin)-based structured oils: Tailoring interface properties
Paula K. Okuro et al.
FOOD RESEARCH INTERNATIONAL (2020)
A review of recent progress on high internal-phase Pickering emulsions in food science
Abdullah 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)
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)
Oleogelating properties of ethylcellulose in oil-in-water emulsions: The impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies
Merete B. Munk et al.
FOOD HYDROCOLLOIDS (2019)
Effect of the Solid Fat Content on Properties of Emulsion Gels and Stability of β-Carotene
Yao Lu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Developing organogel-based Pickering emulsions with improved freeze-thaw stability and hesperidin bioaccessibility
Zihao Wei et al.
FOOD HYDROCOLLOIDS (2019)
High loading contents, distribution and stability of β-carotene encapsulated in high internal phase emulsions
Wei Li et al.
FOOD HYDROCOLLOIDS (2019)
Effect of edible antioxidants on chemical stability of β-carotene loaded nanostructured lipid carriers
Abdolrasoul Hejri et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Beeswax and carnauba wax modulate the crystallization behavior of palm kernel stearin
Chunhuan Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Oleogelation of emulsified oil delays in vitro intestinal lipid digestion
Qing Guo et al.
FOOD RESEARCH INTERNATIONAL (2019)
Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers
Xiao Liu et al.
FOOD HYDROCOLLOIDS (2018)
Effect of fish gelatin and gum arabic interactions on concentrated emulsion large amplitude oscillatory shear behavior and tribological properties
Mohammad Anvari et al.
FOOD HYDROCOLLOIDS (2018)
Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger
Maryam Moghtadaei et al.
FOOD RESEARCH INTERNATIONAL (2018)
Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry
Chi Diem Doan et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Development of antioxidant gliadin particle stabilized Pickering high internal phase emulsions (HIPEs) as oral delivery systems and the in vitro digestion fate
F. Z. Zhou et al.
FOOD & FUNCTION (2018)
Ovalbumin as an Outstanding Pickering Nanostabilizer for High Internal Phase Emulsions
Yan-Teng Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications
Halime Pehlivanoglu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Emulsion design for the delivery of beta-carotene in complex food systems
Like Mao et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil: a Case-Study on Berry Wax and Sunflower Wax
Chi Diem Doan et al.
FOOD BIOPHYSICS (2017)
Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles
Xue-Feng Zhu et al.
FOOD HYDROCOLLOIDS (2017)
Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization
Mohammad Anvari et al.
FOOD HYDROCOLLOIDS (2017)
Gelatin Particle-Stabilized High-Internal Phase Emulsions for Use in Oral Delivery Systems: Protection Effect and in Vitro Digestion Study
Huan Tan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Fortified beeswax oleogels: effect of β-carotene on the gel structure and oxidative stability
Artur J. Martins et al.
FOOD & FUNCTION (2017)
Beeswax organogels: Influence of gelator concentration and oil type in the gelation process
Artur J. Martins et al.
FOOD RESEARCH INTERNATIONAL (2016)
Effect of maltodextrins on the stability and release of volatile compounds of oil-in-water emulsions subjected to freeze-thaw treatment
Like Mao et al.
FOOD HYDROCOLLOIDS (2015)
Aggregation behavior of partially crystalline oil-in-water emulsions: Part I - Characterization under steady shear
G. Thomas Fuller et al.
FOOD HYDROCOLLOIDS (2015)
Relevance of creep and oscillatory tests for understanding how cellulose emulsions function as fat replacers in biscuits
Paula Tarancon et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods
Brian M. Degner et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
Role of interparticle attraction in the yielding response of microgel suspensions
Zhen Shao et al.
SOFT MATTER (2013)
Fat crystals and water-in-oil emulsion stability
Supratim Ghosh et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2011)
A review of nonlinear oscillatory shear tests: Analysis and application of large amplitude oscillatory shear (LAOS)
Kyu Hyun et al.
PROGRESS IN POLYMER SCIENCE (2011)
Green material composites from renewable resources: Polymorphic transitions and phase diagram of beeswax/rosin resin
Yves Gaillard et al.
THERMOCHIMICA ACTA (2011)
Flocculation of protein-stabilized oil-in-water emulsions
Eric Dickinson
COLLOIDS AND SURFACES B-BIOINTERFACES (2010)
Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate
Khanitta Manoi et al.
FOOD HYDROCOLLOIDS (2009)
Creep and recovery experimental investigation of low oil content food emulsions
M. Dolz et al.
FOOD HYDROCOLLOIDS (2008)
Rheological behavior of gels and meloxicam release
Adolfina Ruiz Martinez et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2007)
Synergistic effect of silica nanoparticles and charged surfactants in the formation and stability of submicron oil-in-water emulsions
Nasrin Ghouchi Eskandar et al.
PHYSICAL CHEMISTRY CHEMICAL PHYSICS (2007)
On the thermodynamics of particle-stabilized emulsions: Curvature effects and catastrophic phase inversion
PA Kralchevsky et al.
LANGMUIR (2005)
Rheological properties of highly concentrated protein-stabilized emulsions
TD Dimitrova et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2004)
Large amplitude oscillatory shear as a way to classify the complex fluids
K Hyun et al.
JOURNAL OF NON-NEWTONIAN FLUID MECHANICS (2002)
Influence of increasing viscosity of the aqueous phase on the short-term stability of protein stabilized emulsions
S Tesch et al.
JOURNAL OF FOOD ENGINEERING (2002)
Share Paper
