Related references
Note: Only part of the references are listed.A natural, cellulose-based microgel for water-in-oil emulsions
Katherine S. Lefroy et al.
FOOD HYDROCOLLOIDS (2021)
Micro- and nano-emulsions based on soluble soy polysaccharide and octenyl succinic anhydride modified soluble soy polysaccharide
Jun-Ru Qi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability
Qais Ali Al-Maqtari et al.
FOOD CHEMISTRY (2021)
Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels
Yuqing Zhu et al.
FOOD CHEMISTRY (2020)
One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic
Li Ma et al.
FOOD HYDROCOLLOIDS (2020)
The stability and in vitro digestion of curcumin emulsions containing Konjac glucomannan
Shenghua He et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Bioavailability enhancement of EGCG by structural modification and nano-delivery: A review
Wenzhong Dai et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
Research advances in chemical modifications of starch for hydrophobicity and its applications: A review
Xiang Wang et al.
CARBOHYDRATE POLYMERS (2020)
Effect of carboxylation cellulose nanocrystal and grape peel extracts on the physical, mechanical and antioxidant properties of konjac glucomannan films
Cailing Tong et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Water-in-Oil Pickering Emulsions Stabilized Solely by Water-Dispersible Phytosterol Particles
Manyu Lan et al.
LANGMUIR (2020)
Preparation of camellia oil-based W/O emulsions stabilized by tea polyphenol palmitate: Structuring camellia oil as a potential solid fat replacer
Shui-Zhong Luo et al.
FOOD CHEMISTRY (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)
Complex coacervation of carboxymethyl konjac glucomannan and chitosan and coacervate characterization
Jun-Xia Xiao et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Water-in-oil Pickering emulsion polymerization of N-isopropyl acrylamide using starch-based nanoparticles as emulsifier
Kankan Zhai et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Controlling the rheological properties of oil phases using controlled protein-polysaccharide aggregation and heteroaggregation in water-in-oil emulsions
Shahid Iqbal et al.
FOOD HYDROCOLLOIDS (2019)
A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and bioaccessibility
Chi Yan et al.
FOOD & FUNCTION (2019)
Stabilization of oil continuous emulsions with colloidal particles from water-insoluble plant proteins
Marius Rutkevicius et al.
FOOD HYDROCOLLOIDS (2018)
High internal phase emulsions stabilized by starch nanocrystals
Tao Yang et al.
FOOD HYDROCOLLOIDS (2018)
Coencapsulation of (-)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility
Xing Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Encapsulation of beta-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility
Wei Liu et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels
Somayeh Zamani et al.
FOOD & FUNCTION (2018)
Impact of polysaccharide molecular characteristics on viscosity enhancement and depletion flocculation
Long Bai et al.
JOURNAL OF FOOD ENGINEERING (2017)
Stable water-in-oil emulsions formulated with polyglycerol polyricinoleate and glucono-δ-lactone-induced casein gels
Pengjie Wang et al.
FOOD HYDROCOLLOIDS (2016)
A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions
Laudina J. Duffus et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2016)
Role of the phases composition on the incorporation of gallic acid in O/W and W/O emulsions
Andresa Gomes et al.
JOURNAL OF FOOD ENGINEERING (2016)
Stability of flocculated particles in concentrated and high hydrophilic solid layer-by-layer (LBL) emulsions formed using whey proteins and gum Arabic
Aaron S. L. Lim et al.
FOOD RESEARCH INTERNATIONAL (2015)
The application of starch-based ingredients in flavor encapsulation
Xiaoyuan Wang et al.
STARCH-STARKE (2015)
Interactions between polyglycerol polyricinoleate (PGPR) and pectins at the oil-water interface and their influence on the stability of water-in-oil emulsions
Ibrahim Guelseren et al.
FOOD HYDROCOLLOIDS (2014)
Stability mechanisms of liquid water-in-oil emulsions
F. Y. Ushikubo et al.
FOOD HYDROCOLLOIDS (2014)
Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions
L. Salvia-Trujillo et al.
FOOD CHEMISTRY (2013)
Emulsion-based delivery systems for lipophilioc bioactive components
D. J. McClements et al.
JOURNAL OF FOOD SCIENCE (2007)
Stability of water-in-oil-emulsions containing phosphatidylcholine-depleted lecithin
A Knoth et al.
FOOD HYDROCOLLOIDS (2005)
Advance in the applications of konjac glucomannan and its derivatives
YQ Zhang et al.
CARBOHYDRATE POLYMERS (2005)
Effect of ionic strength of dispersed phase on Ostwald ripening in water-in-oil emulsions
MY Koroleva et al.
COLLOID JOURNAL (2003)
Stabilization of emulsions by OSA starches
S Tesch et al.
JOURNAL OF FOOD ENGINEERING (2002)