Related references
Note: Only part of the references are listed.Effect of high-intensity ultrasound on the physicochemical properties of Tenebrio Molitor Protein
Dongjie Huang et al.
FOOD HYDROCOLLOIDS (2023)
Hydrolyzed rice glutelin nanoparticles as particulate emulsifier for Pickering emulsion: Structure, interfacial properties, and application for encapsulating curcumin
Zhenyu Yang et al.
FOOD HYDROCOLLOIDS (2023)
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)
Advanced insight into the O/W emulsions stabilising capacity of water-soluble protein from Tenebrio molitor
Dongjie Huang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)
Stability, rheological properties and microstructure of Pickering emulsions stabilized by different concentration of glidian/sodium caseinate nanoparticles using konjac glucomannan as structural regulator
Wei Xu et al.
FOOD STRUCTURE-NETHERLANDS (2022)
Fabrication and characterization of oil-in-water emulsions stabilized by whey protein isolate/phloridzin/sodium alginate ternary complex
Jiaqi Li et al.
FOOD HYDROCOLLOIDS (2022)
Novel upconversion fluorescence sensor for the detection and imaging of procyanidins in foods by NaYF4:Yb/Tm@NaYF4:Yb-Cit-CD
Yinyin Chen et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2022)
Comparative study of HG-type low-ester hawthorn pectin as a promising material for the preparation of hydrogel
Kaixuan Bu et al.
CARBOHYDRATE POLYMERS (2022)
Enzymatically modified quinoa starch based pickering emulsion as carrier for curcumin: Rheological properties, protection effect and in vitro digestion study
Liang Zhang et al.
FOOD BIOSCIENCE (2022)
Tuning complexation of carboxymethyl cellulose/ cationic chitosan to stabilize Pickering emulsion for curcumin encapsulation
Xiangwei Zhu et al.
FOOD HYDROCOLLOIDS (2021)
Fabrication of Zein-Lecithin-EGCG complex nanoparticles: Characterization, controlled release in simulated gastrointestinal digestion
Hujun Xie et al.
FOOD CHEMISTRY (2021)
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation
E. F. Ribeiro et al.
FOOD HYDROCOLLOIDS (2021)
Curcumin production and bioavailability: A comprehensive review of curcumin extraction, synthesis, biotransformation and delivery systems
Li Yixuan et al.
INDUSTRIAL CROPS AND PRODUCTS (2021)
Physicochemical characteristics, applications and research trends of edible Pickering emulsions
Tianhang Xia et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Fabrication, stability and rheological properties of zein/chitosan particles stabilized Pickering emulsions with antioxidant activities of the encapsulated vit-D3
Bakht Ramin Shah et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
The interaction mechanism of β-casein with oligomeric proanthocyanidins and its effect on proanthocyanidin bioaccessibility
Guanqun Ma et al.
FOOD HYDROCOLLOIDS (2021)
Preparation and characterization of soybean protein isolate/pectin-based phytosterol nanodispersions and their stability in simulated digestion
Simin Feng et al.
FOOD RESEARCH INTERNATIONAL (2021)
Preparation of pickering emulsion stabilised by Zein/Grape seed proanthocyanidins binary composite
Wenjing Li et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
Multi-scale stabilization mechanism of pickering emulsion gels based on dihydromyricetin/high-amylose corn starch composite particles
Sheng Geng et al.
FOOD CHEMISTRY (2021)
Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods
Ting Zhang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Fabrication of curcumin-loaded pea protein-pectin ternary complex for the stabilization and delivery of beta-carotene emulsions
Jiang Yi et al.
FOOD CHEMISTRY (2020)
Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation
Yang Jiang et al.
FOOD HYDROCOLLOIDS (2020)
Ultrasound-assisted emulsion electrosprayed particles for the stabilization of β-carotene and its nutritional supplement potential
Ben Niu et al.
FOOD HYDROCOLLOIDS (2020)
Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion
Ran Meng et al.
FOOD HYDROCOLLOIDS (2020)
Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure
Yang Jiang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Proanthocyanidins in grape seeds: An updated review of their health benefits and potential uses in the food industry
Nurhan Unusan
JOURNAL OF FUNCTIONAL FOODS (2020)
Complex coacervation of zein-chitosan via atmospheric cold plasma treatment: Improvement of encapsulation efficiency and dispersion stability
Guiyun Chen et al.
FOOD HYDROCOLLOIDS (2020)
Outstanding antioxidant pickering high internal phase emulsions by co-assembled polyphenol-soy β-conglycinin nanoparticles
Li-Ping Peng 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)
Recent advances in improving stability of food emulsion by plant polysaccharides
Ping Shao et al.
FOOD RESEARCH INTERNATIONAL (2020)
Color-tunable particles through affinity interactions between water-insoluble protein and soluble dyes
F. Y. de Boer et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2019)
Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility
Dongwen Fu et al.
FOOD HYDROCOLLOIDS (2019)
Effects of pectin polydispersity on zein/pectin composite nanoparticles (ZAPs) as high internal-phase Pickering emulsion stabilizers
Yang Jiang et al.
CARBOHYDRATE POLYMERS (2019)
Enhancing storage stability of guava with tannic acid-crosslinked zein coatings
Talita M. Santos et al.
FOOD CHEMISTRY (2018)
Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles
Lei Dai et al.
FOOD HYDROCOLLOIDS (2018)
Rheological behavior of emulsion gels stabilized by zein/tannic acid complex particles
Yuan Zou et al.
FOOD HYDROCOLLOIDS (2018)
Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility
Andrea Araiza-Calahorra et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions
Fuguo Liu et al.
FOOD HYDROCOLLOIDS (2016)
Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation
Bakht Ramin Shah 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)
Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles
Yuan Zou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (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)
Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion
Duoxia Xu et al.
FOOD CHEMISTRY (2014)
Oil-in-water emulsions stabilized by chitin nanocrystal particles
Maria V. Tzoumaki et al.
FOOD HYDROCOLLOIDS (2011)
Anti-oxidant activities of curcumin and related enones
WM Weber et al.
BIOORGANIC & MEDICINAL CHEMISTRY (2005)