Related references
Note: Only part of the references are listed.Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment
Yang Wei et al.
FOOD HYDROCOLLOIDS (2022)
Preparation of camellia oil pickering emulsion stabilized by glycated whey protein isolate and chitooligosaccharide: Effect on interfacial behavior and emulsion stability
Xinguang Qin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Tuning the molecular interactions between gliadin and tannic acid to prepare Pickering stabilizers with improved emulsifying properties
Xiangwei Zhu et al.
FOOD HYDROCOLLOIDS (2021)
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation
E. F. Ribeiro et al.
FOOD HYDROCOLLOIDS (2021)
Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects
Anuj Niroula et al.
FOOD HYDROCOLLOIDS (2021)
Flexible protein nanofibrils fabricated in aqueous ethanol: Physical characteristics and properties of forming emulsions of conjugated linolenic acid
Gang Liu et al.
FOOD HYDROCOLLOIDS (2021)
Improved photostability of folic acid by the radical-scavenging effect of tannic acid
Yongquan Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Effects of pH and temperature on the structure, rheological and gel-forming properties of sugar beet pectins
Tao Zhang et al.
FOOD HYDROCOLLOIDS (2021)
Zein Colloidal Particles and Cellulose Nanocrystals Synergistic Stabilization of Pickering Emulsions for Delivery of β-Carotene
Yang Wei et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
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)
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)
Current Trends in Pickering Emulsions: Particle Morphology and Applications
Danae Gonzalez Ortiz et al.
ENGINEERING (2020)
Pb2+ adsorption by ethylenediamine-modified pectins and their adsorption mechanisms
Rui-hong Liang et al.
CARBOHYDRATE POLYMERS (2020)
Sustainable food-grade Pickering emulsions stabilized by plant-based particles
Anwesha Sarkar et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2020)
MCT Oil Coating Improves the Oxidative Stability of Surface Lipids in Corn Extrudates
Jonas Amft et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2020)
Emulsion stability of sugar beet pectin increased by genipin crosslinking
Jiawei Lin et al.
FOOD HYDROCOLLOIDS (2020)
Pectin-Tannic Acid Nano-Complexes Promote the Delivery and Bioactivity of Drugs in Pancreatic Cancer Cells
Sumeet S. Chauhan et al.
PHARMACEUTICS (2020)
Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions
Yang Wei et al.
FOOD HYDROCOLLOIDS (2020)
Impact of pH, ferrous ions, and tannic acid on lipid oxidation in plant-based emulsions containing saponin-coated flaxseed oil droplets
Ruyi Li et al.
FOOD RESEARCH INTERNATIONAL (2020)
Food-grade Pickering emulsions for encapsulation and delivery of bioactives
William Wachira Mwangi et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
A review of recent progress on high internal-phase Pickering emulsions in food science
Abdullah et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcumin
Andrea Araiza-Calahorra et al.
CURRENT RESEARCH IN FOOD SCIENCE (2020)
Characterization of the structural and emulsifying properties of sugar beet pectins obtained by sequential extraction
Zhanpeng Liu 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)
Self-assembled tannic acid complexes for pH-responsive delivery of antibiotics: Role of drug-carrier interactions
Sara A. Abouelmagd et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2019)
Single-Step Self-Assembly and Physical Crosslinking of PEGylated Chitosan Nanoparticles by Tannic Acid
Raven A. Smith et al.
POLYMERS (2019)
Effects of temperature, light, and pH on the stability of fucoxanthin in an oil-in-water emulsion
Dong Zhao et al.
FOOD CHEMISTRY (2019)
Developing organogel-based Pickering emulsions with improved freeze-thaw stability and hesperidin bioaccessibility
Zihao Wei et al.
FOOD HYDROCOLLOIDS (2019)
Highly Surface-Active Chaperonin Nanobarrels for Oil-in-Water Pickering Emulsions and Delivery of Lipophilic Compounds
Baomei Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
The interaction between chitosan and tannic acid calculated based on the density functional theory
Xiaojiao An et al.
CHEMICAL PHYSICS (2019)
Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation
Bertrand Muhoza et al.
FOOD HYDROCOLLOIDS (2019)
Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation
David Julian McClements et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Synthesis and characterization of pectin/SiO2 hybrid materials
Nadezhda Rangelova et al.
JOURNAL OF SOL-GEL SCIENCE AND TECHNOLOGY (2018)
Effect of heating and ionic strength on the interaction of bovine serum albumin and the antinutrients tannic and phytic acids, and its influence on in vitro protein digestibility
Elaine Kaspchak et al.
FOOD CHEMISTRY (2018)
Tuning hydrophobicity of zein nanoparticles to control rheological behavior of Pickering emulsions
Yuan Zou et al.
FOOD HYDROCOLLOIDS (2018)
Bulk, Foam, and Interfacial Properties of Tannic Acid/Sodium Caseinate Nanocomplexes
Fuchao Zhan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Ovalbumin as an Outstanding Pickering Nanostabilizer for High Internal Phase Emulsions
Yan-Teng Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Pickering emulsions stabilized by naturally derived or biodegradable particles
Vincenzo Calabrese et al.
CURRENT OPINION IN GREEN AND SUSTAINABLE CHEMISTRY (2018)
Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components - a review of recent advances
Vassilios Raikos et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils: MCT, thyme oil, & lemon oil
Rebecca M. Walker et al.
JOURNAL OF FOOD ENGINEERING (2017)
UV-Triggered Polymerization, Deposition, and Patterning of Plant Phenolic Compounds
Farid Behboodi-Sadabad et al.
ADVANCED FUNCTIONAL MATERIALS (2017)
Chemical stability and bioaccessibility of β-carotene encapsulated in sodium alginate o/w emulsions: Impact of Ca2+ mediated gelation
Christos Soukoulis et al.
FOOD HYDROCOLLOIDS (2016)
Effect of molecular structure on emulsifying properties of sugar beet pulp pectin
Hai-ming Chen et al.
FOOD HYDROCOLLOIDS (2016)
Thermal and UV stability of β-carotene dissolved in peppermint oil microemulsified by sunflower lecithin and Tween 20 blend
Huaiqiong Chen et al.
FOOD CHEMISTRY (2015)
Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles
Yuan Zou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
The Emulsifying and Emulsion-Stabilizing Properties of Pectin: A Review
Eugenie D. Ngouemazong et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)
Polyphenol interactions with whey protein isolate and whey protein isolate-pectin coacervates
Chutima Thongkaew et al.
FOOD HYDROCOLLOIDS (2014)
Cationic β-Lactoglobulin Nanoparticles as a Bioavailability Enhancer: Protein Characterization and Particle Formation
Zi Teng et al.
BIOMACROMOLECULES (2013)
Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsion
Duoxia Xu et al.
FOOD CHEMISTRY (2013)
Polyelectrolyte complexes based on pectin-NH2 and chondroitin sulfate
Andre R. Fajardo et al.
CARBOHYDRATE POLYMERS (2012)
Emulsion Design to Improve the Delivery of Functional Lipophilic Components
David Julian McClements
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 1 (2010)
Radical scavenging and antioxidant activity of tannic acid
Ilhami Gulcin et al.
ARABIAN JOURNAL OF CHEMISTRY (2010)
Amidated pectin derivatives with n-propyl-, 3-aminopropyl-, 3-propanol- or 7-aminoheptyl-substituents
Ivan Simkovic et al.
CARBOHYDRATE POLYMERS (2009)
Role of protein and ferulic acid in the emulsification properties of sugar beet pectin
Chee Kiong Siew et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Global structure of microwave-assisted flash-extracted sugar beet pectin
Marshall L. Fishman et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin
Takahiro Funami et al.
FOOD HYDROCOLLOIDS (2007)
The antioxidant effect of tannic acid on the in vitro copper-mediated formation of free radicals
RG Andrade et al.
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2005)
Emulsion stabilizing properties of pectin
J Leroux et al.
FOOD HYDROCOLLOIDS (2003)
Influence of particle wettability on the type and stability of surfactant-free emulsions
BP Binks et al.
LANGMUIR (2000)
Share Paper
