Related references
Note: Only part of the references are listed.Pickering emulsion stabilized by casein-caffeic acid covalent nanoparticles to enhance the bioavailability of curcumin in vitro and in vivo
Bingyan Zhang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2023)
Effect of small molecular surfactants on physical, turbidimetric, and rheological properties of Pickering nanoemulsions stabilized with whey protein isolate
Yun Jeong Kim et al.
FOOD BIOSCIENCE (2023)
Single and double Pickering emulsions stabilized by sodium caseinate: Effect of crosslinking density
Tong Zhang et al.
FOOD HYDROCOLLOIDS (2023)
Development of wet media milled purple sweet potato particle-stabilized pickering emulsions: The synergistic role of bioactives, starch and cellulose
Qiqi Huang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
The Potential Application of Pickering Multiple Emulsions in Food
Iveta Klojdova et al.
FOODS (2022)
Delivery of Curcumin Using Zein-Gum Arabic-Tannic Acid Composite Particles: Fabrication, Characterization, and in vitro Release Properties
Yiquan Zhang et al.
FRONTIERS IN NUTRITION (2022)
Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products-A review
Diva Santos et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)
Delivery of silybin using a zein-pullulan nanocomplex: Fabrication, characterization, in vitro release properties and antioxidant capacity
Jing Lu et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2022)
Rice bran-modified wheat gluten nanoparticles effectively stabilized pickering emulsion: An interfacial antioxidant inhibiting lipid oxidation
Zhiming Wang et al.
FOOD CHEMISTRY (2022)
Development of whey protein isolate-phytosterols complexes stabilized oil-in-water emulsion for β-carotene protection and delivery
Lu Han et al.
FOOD RESEARCH INTERNATIONAL (2022)
World scenario for the valorization of byproducts of buffalo milk production chain
Lorena Samara Gama Pantoja et al.
JOURNAL OF CLEANER PRODUCTION (2022)
New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications
Ankit Kumar et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)
Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity
Cesar Burgos-Diaz et al.
FOODS (2022)
Pickering emulsions stabilized by polysaccharides particles and their applications: a review
Wei Deng et al.
FOOD SCIENCE AND TECHNOLOGY (2022)
Synergistic effects of starch nanoparticles and chitin nanofibers on the stability of oil-in-water Pickering emulsions
Yeong-Sheng Lee et al.
FOOD CHEMISTRY (2021)
Application of starch nanoparticles as a stabilizer for Pickering emulsions: Effect of environmental factors and approach for enhancing its storage stability
Eun Byul Ko et al.
FOOD HYDROCOLLOIDS (2021)
Effect of synthetic surfactants on the environment and the potential for substitution by biosurfactants
Phillip Johnson et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2021)
Effect of cellulose nanocrystals on the formation and stability of oil-in-water emulsion formed by octenyl succinic anhydride starch
Jiaqi Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects
Anuj Niroula et al.
FOOD HYDROCOLLOIDS (2021)
Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery
Jiang Yi et al.
FOOD HYDROCOLLOIDS (2021)
Pickering emulsions stabilized by spherical cellulose nanocrystals
Hui Dong et al.
CARBOHYDRATE POLYMERS (2021)
Delivery of curcumin using a zein-xanthan gum nanocomplex: Fabrication, characterization, and in vitro release properties
Dachao Zhang et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2021)
Enhancing sweetness using double emulsion technology to reduce sugar content in food formulations
Hulya Ilyasoglu Buyukkestelli et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)
Fabrication of food-grade Pickering high internal phase emulsions stabilized by the mixture of β-cyclodextrin and sugar beet pectin
Zhongbo Liu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Food Loss and Waste in Meat Sector-Why the Consumption Stage Generates the Most Losses?
Malgorzata Karwowska et al.
SUSTAINABILITY (2021)
Antioxidant Pickering emulsions stabilised by zein/tannic acid colloidal particles with low concentration
Bin Zhou et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
The physical and oxidative stabilities of Pickering emulsion stabilized by starch particle and small molecular surfactant
Xiaoyan Song 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)
Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength
Hoang Du Le et al.
FOOD HYDROCOLLOIDS (2020)
Thermoresponsive starch-based particle-stabilized Pickering high internal phase emulsions as nutraceutical containers for controlled release
Chao Wang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Zein nanoparticle stabilized Pickering emulsion enriched with cinnamon oil and its effects on pound cakes
Xiao Feng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Preparation of whey protein isolate nanofibrils by microwave heating and its application as carriers of lipophilic bioactive substances
Yu Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Gliadin/amidated pectin core-shell nanoparticles for stabilisation of Pickering emulsion
Yang Jiang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Development and evaluation of Classical and Pickering emulsions containing crude or fractionated extracts ofLibidibia ferreapods
Magda Rhayanny Assuncao Ferreira et al.
DRUG DEVELOPMENT AND INDUSTRIAL PHARMACY (2020)
Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin
Peifeng Lv et al.
FOOD RESEARCH INTERNATIONAL (2020)
Development of food-grade Pickering emulsions stabilized by a biological macromolecule (xanthan gum) and zein
J. Santos et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Fundamentals and applications of particle stabilized emulsions in cosmetic formulations
Deepika Venkataramani et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2020)
Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications
Lijuan Chen et al.
MOLECULES (2020)
Pickering emulsions: Versatility of colloidal particles and recent applications
Hang Jiang et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2020)
Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships
D. Huc-Mathis et al.
JOURNAL OF FOOD ENGINEERING (2020)
The combination of starch nanoparticles and Tween 80 results in enhanced emulsion stability
Xiaotong Bu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Evaluating the Stability of Double Emulsions-A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms
Nico Leister et al.
COLLOIDS AND INTERFACES (2020)
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)
Starch based Pickering emulsions: Fabrication, properties, and applications
Fan Zhu
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Emulsifying properties of food by-products: Valorizing apple pomace and oat bran
D. Huc-Mathis 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)
Development and characterization of pickering emulsion stabilized by zein/corn fiber gum (CFG) complex colloidal particles
Qiaomei Zhu et al.
FOOD HYDROCOLLOIDS (2019)
Surface modification of microcrystalline cellulose: Physicochemical characterization and applications in the Stabilization of Pickering emulsions
Hafiz Muhammad Ahsan et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Understanding Food Loss and Waste-Why Are We Losing and Wasting Food?
Shen Ishangulyyev et al.
FOODS (2019)
Pullulan production from agro-industrial waste and its applications in food industry: A review
Ram Sarup Singh et al.
CARBOHYDRATE POLYMERS (2019)
Protein-Based Pickering High Internal Phase Emulsions as Nutraceutical Vehicles of and the Template for Advanced Materials: A Perspective Paper
Xiao-Nan Huang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Casein nanogels as effective stabilizers for Pickering high internal phase emulsions
Shanshan Chen et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2019)
Elucidation of stabilizing pickering emulsion with jackfruit filum pectin-soy protein nanoparticles obtained by photocatalysis
Bei Jin et al.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2019)
Development and characterization of double emulsion to encapsulate iron
Hulya Ilyasoglu Buyukkestelli et al.
JOURNAL OF FOOD ENGINEERING (2019)
Quality characteristics of wheat flour dough and bread containing grape pomace flour
Monika Sporin et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2018)
Ice cream supplemented with grape juice residue as a source of antioxidants
Ana Carolina Pelaes Vital et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2018)
Probiotic properties of ice creams produced with dietary fibres from by-products of the food industry
Ahmet Ayar et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2018)
Current Role of Membrane Technology: From the Treatment of Agro-Industrial by-Products up to the Valorization of Valuable Compounds
Roberto Castro-Munoz et al.
WASTE AND BIOMASS VALORIZATION (2018)
Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility
Thunnalin Winuprasith et al.
FOOD HYDROCOLLOIDS (2018)
High internal phase emulsions stabilized by starch nanocrystals
Tao Yang et al.
FOOD HYDROCOLLOIDS (2018)
Casein gel particles as novel soft Pickering stabilizers: The emulsifying property and packing behaviour at the oil-water interface
Pengjie Wang et al.
FOOD HYDROCOLLOIDS (2018)
Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers
Xiao Liu et al.
FOOD HYDROCOLLOIDS (2018)
Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles
Lei Dai et al.
FOOD HYDROCOLLOIDS (2018)
Assembly of Pickering emulsions using milled starch particles with different amylose/amylopectin ratios
Xuanxuan Lu et al.
FOOD HYDROCOLLOIDS (2018)
Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals
Qiu-Hong Chen et al.
FOOD HYDROCOLLOIDS (2018)
Oxidation modification of debranched starch for the preparation of starch nanoparticles with calcium ions
Qing Liu et al.
FOOD HYDROCOLLOIDS (2018)
Oat bran extract (Avena sativa L.) from food by-product streams as new natural emulsifier
Theo Ralla et al.
FOOD HYDROCOLLOIDS (2018)
Pickering oil-in-water emulsions stabilized by carboxylated cellulose nanocrystals - Effect of the pH
Veronika Mikulcova et al.
FOOD HYDROCOLLOIDS (2018)
Synergistic effects of nutmeg and citrus peel extracts in imparting oxidative stability in meat balls
Jyoti Nishad et al.
FOOD RESEARCH INTERNATIONAL (2018)
Pickering emulsions stabilized by media-milled starch particles
Xuanxuan Lu et al.
FOOD RESEARCH INTERNATIONAL (2018)
Emulsions stabilized by nanofibers from bacterial cellulose: New potential food-grade Pickering emulsions
Xichuan Zhai et al.
FOOD RESEARCH INTERNATIONAL (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)
Influence of different by-products addition on sensory and physicochemical aspects of Primosale cheese
Cristina Costa et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt
Melike Demirkol et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
In Vitro Digestion of Oil-in-Water Emulsions Stabilized by Regenerated Chitin
Yongmei Xiao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture
Fu-Zhen Zhou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Influence of pH and Salt Concentration on Pickering Emulsions Stabilized by Colloidal Peanuts
Thriveni G. Anjali et al.
LANGMUIR (2018)
Pickering emulsions in foods - opportunities and limitations
Christina Linke et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods
Manuel Gomez 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)
Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein
Khawla Ben Jeddou et al.
FOOD CHEMISTRY (2017)
Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs
Tao Zeng et al.
FOOD CHEMISTRY (2017)
Storage stability of traditional Tunisian butter enriched with antioxidant extract from tomato processing by-products
Yousra Abid et al.
FOOD CHEMISTRY (2017)
Elucidation of stabilizing oil-in-water Pickering emulsion with different modified maize starch-based nanoparticles
Fan Ye et al.
FOOD CHEMISTRY (2017)
Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size
Shengju Ge et al.
FOOD CHEMISTRY (2017)
Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles
Xue-Feng Zhu et al.
FOOD HYDROCOLLOIDS (2017)
Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization
Ali Marefati et al.
FOOD HYDROCOLLOIDS (2017)
Gelatin-Based Nanocomplex-Stabilized Pickering Emulsions: Regulating Droplet Size and Wettability through Assembly with Glucomannan
Weiping Jin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes
Iria Muino et al.
JOURNAL OF CLEANER PRODUCTION (2017)
Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration
Zhiming Gao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Development of gluten-free rice bread: Pickering stabilization as a possible batter-swelling mechanism
Hiroyuki Yano et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage
Sebahattin Serhat Turgut et al.
MEAT SCIENCE (2017)
Potential of biofuel production from pistachio waste in Iran
Ahmad Taghizadeh-Alisaraei et al.
RENEWABLE & SUSTAINABLE ENERGY REVIEWS (2017)
A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals
Wee Ting Lai et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Development of stable Pickering emulsions/oil powders and Pickering HIPEs stabilized by gliadin/chitosan complex particles
D. B. Yuan et al.
FOOD & FUNCTION (2017)
An Overview of Pickering Emulsions: Solid-Particle Materials, Classification, Morphology, and Applications
Yunqi Yang et al.
FRONTIERS IN PHARMACOLOGY (2017)
Assessing differences between Ostwald ripening and coalescence by rheology, laser diffraction and multiple light scattering
J. Santos et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2017)
Cellulose nanocrystals as water-in-oil Pickering emulsifiers via intercalative modification
Juan Guo et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2017)
Production of starch nanoparticles by dissolution and non-solvent precipitation for use in food-grade Pickering emulsions
Hisfazilah Saari et al.
CARBOHYDRATE POLYMERS (2017)
Two-step sequential cross-linking of sugar beet pectin for transforming zein nanoparticle-based Pickering emulsions to emulgels
Sahar Soltani et al.
CARBOHYDRATE POLYMERS (2016)
Acute toxicity of anionic and non-ionic surfactants to aquatic organisms
M. Lechuga et al.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY (2016)
Stabilizing emulsions using high-pressure-treated corn starch
Gina Villamonte et al.
FOOD HYDROCOLLOIDS (2016)
Vitamin D3 and phytosterols affect the properties of polyglycerol polyricinoleate (PGPR) and protein interfaces
Jonathan Andrade et al.
FOOD HYDROCOLLOIDS (2016)
Effects of environmental factors on the physical stability of pickering-emulsions stabilized by chitosan particles
William Wachira Mwangi 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)
Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles
Ya-Qiong Hu et al.
FOOD HYDROCOLLOIDS (2016)
Characterization of starch nanoparticles prepared by nanoprecipitation: Influence of amylose content and starch type
Yang Qin et al.
INDUSTRIAL CROPS AND PRODUCTS (2016)
CO-stabilisation mechanisms of nanoparticles and surfactants in Pickering Emulsions produced by membrane emulsification
Qingchun Yuan et al.
JOURNAL OF MEMBRANE SCIENCE (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)
Pickering Particles Prepared from Food Waste
Joanne Gould et al.
MATERIALS (2016)
Preparation of Pickering emulsions with short, medium and long chain triacylglycerols stabilized by starch nanocrystals and their in vitro digestion properties
Rong Liang et al.
RSC ADVANCES (2016)
Effects of Tween 80 on Growth and Biofilm Formation in Laboratory Media
Christina K. Nielsen et al.
FRONTIERS IN MICROBIOLOGY (2016)
Synthesis of biogenic silica nanoparticles from rice husks for biomedical applications
Jegan Athinarayanan et al.
CERAMICS INTERNATIONAL (2015)
Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking
Jiande Wu et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2015)
Double Emulsions: Emerging Delivery System for Plant Bioactives
Heena Lamba et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Emulsifying and stabilizing properties of functionalized orange pulp fibers
J. Wallecan et al.
FOOD HYDROCOLLOIDS (2015)
Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches
Senay Simsek et al.
FOOD RESEARCH INTERNATIONAL (2015)
Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate
A. C. K. Sato et al.
FOOD RESEARCH INTERNATIONAL (2015)
Barrier properties of heat treated starch Pickering emulsions
Malin Sjoo et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2015)
Influence of novel bioactive compounds from selected fruit by-products and plant materials on the quality and storability of microwave-assisted cooked poultry meat wafer during ambient temperature storage
A. K. Biswas et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Pomegranate (Punica granatum) rind extract as a novel preservative in cheese
Deepak Mahajan et al.
FOOD BIOSCIENCE (2015)
Preparation and stabilization of D-limonene Pickering emulsions by cellulose nanocrystals
Chunxia Wen et al.
CARBOHYDRATE POLYMERS (2014)
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)
Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment
Yun Shao et al.
FOOD HYDROCOLLOIDS (2014)
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)
Triglyceride-water emulsions stabilised by starch-based nanoparticles
Ying Tan et al.
FOOD HYDROCOLLOIDS (2014)
Encapsulation of flavonoid in multiple emulsion using spinning disc reactor technology
Mahmood Akhtar et al.
FOOD HYDROCOLLOIDS (2014)
Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process
Fu Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Protein-Based Pickering Emulsion and Oil Gel Prepared by Complexes of Zein Colloidal Particles and Stearate
Zhi-Ming Gao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Influence of ionic strength on the surface charge and interaction of layered silicate particles
Jing Liu et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2014)
Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients
Tomas Lafarga et al.
MEAT SCIENCE (2014)
Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions
Mathieu Destribats et al.
SOFT MATTER (2014)
A Strategy for Separating and Recycling Solid Catalysts Based on the pH-Triggered Pickering-Emulsion Inversion
Hengquan Yang et al.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2013)
Emulsions stabilization by lactoferrin nano-particles under in vitro digestion conditions
G. Shimoni et al.
FOOD HYDROCOLLOIDS (2013)
Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions
Fu Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride
Anna Timgren et al.
FOOD SCIENCE & NUTRITION (2013)
Fabrication of starch-based nanospheres to stabilize pickering emulsion
Ying Tan et al.
CARBOHYDRATE POLYMERS (2012)
Sodium caseinate/carboxymethylcellulose interactions at oil-water interface: Relationship to emulsion stability
Liya Liu et al.
FOOD CHEMISTRY (2012)
Characterization of starch Pickering emulsions for potential applications in topical formulations
Diana Marku et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2012)
Potential use of peanut by-products in food processing: a review
Xiaoyan Zhao et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2012)
Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions
Marilyn Rayner et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)
Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein
Julius W. J. de Folter et al.
SOFT MATTER (2012)
Use of nanoparticles and microparticles in the formation and stabilization of food emulsions
Eric Dickinson
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)
Utilization of Dairy Byproduct Proteins, Surfactants, and Enzymes in Frozen Dough
Ali Asghar et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)
Modified starch granules as particle-stabilizers of oil-in-water emulsions
Anida Yusoff et al.
FOOD HYDROCOLLOIDS (2011)
Review: Production and functionality of active peptides from milk
C. Muro Urista et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2011)
New Pickering Emulsions Stabilized by Bacterial Cellulose Nanocrystals
Irina Kalashnikova et al.
LANGMUIR (2011)
OUTCOMES OF 3% GREEN TEA EMULSION ON SKIN SEBUM PRODUCTION IN MALE VOLUNTEERS
Tariq Mahmood et al.
BOSNIAN JOURNAL OF BASIC MEDICAL SCIENCES (2010)
Solid-state fermentation for gluconic acid production from sugarcane molasses by Aspergillus niger ARNU-4 employing tea waste as the novel solid support
Amit Sharma et al.
BIORESOURCE TECHNOLOGY (2008)
Hydrate formation from high water content-crude oil emulsions
David Greaves et al.
CHEMICAL ENGINEERING SCIENCE (2008)
Synergistic stabilization of emulsions by a mixture of surface-active nanoparticles and surfactant
Bernard P. Binks et al.
LANGMUIR (2007)
Critical review of techniques and methodologies for characterization of emulsion stability
David Julian McClements
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)
Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water-oil-water emulsions
JH Su et al.
FOOD HYDROCOLLOIDS (2006)
Hypersensitivity reactions to the polysorbate contained in recombinant erythropoietin and darbepoietin
RH Steele et al.
NEPHROLOGY (2005)
Biological activity and environmental impact of anionic surfactants
T Cserháti et al.
ENVIRONMENT INTERNATIONAL (2002)
Share Paper
