4.7 Article

Enhanced stability and controlled gastrointestinal digestion of β-carotene loaded Pickering emulsions with particle-particle complex interfaces

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Flexible protein nanofibrils fabricated in aqueous ethanol: Physical characteristics and properties of forming emulsions of conjugated linolenic acid

Gang Liu et al.

Summary: This study investigated the physical and chemical properties of emulsions prepared with nanofibrils of varying flexibility. Increasing ethanol levels led to more worm-like nanofibrils, especially in glycated proteins, which improved the thermal stability of the emulsions. The presence of worm-like nanofibrils also enhanced the oxidative stability of the emulsions, indicating potential applications in functional foods.

FOOD HYDROCOLLOIDS (2021)

Article Food Science & Technology

Increased stability of curcumin-loaded pickering emulsions based on glycated proteins and chitooligosaccharides for functional food application

Jingyi Yu et al.

Summary: This study aimed to increase the stability of curcumin-loaded Pickering emulsions based on glycated proteins and chitooligosaccharides. The viscoelasticity and stability of the emulsions stabilized with glycated whey protein isolate (gWPI)-chitooligosaccharides were higher in the curcumin delivery system. Results indicated that these emulsions could serve as a reference for the practical application of Pickering emulsions in functional foods.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Review Chemistry, Physical

Engineering oral delivery of hydrophobic bioactives in real-world scenarios

Anwesha Sarkar et al.

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2020)

Review Food Science & Technology

Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge

Hongjie Dai et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Agriculture, Multidisciplinary

Novel Bilayer Emulsions Costabilized by Zein Colloidal Particles and Propylene Glycol Alginate, Part 1: Fabrication and Characterization

Yang Wei et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Article Chemistry, Physical

Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics

Anwesha Sarkar et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2019)

Article Chemistry, Applied

Biopolymer-based particles as stabilizing agents for emulsions and foams

Eric Dickinson

FOOD HYDROCOLLOIDS (2017)

Article Biochemistry & Molecular Biology

Binary Complex Based on Zein and Propylene Glycol Alginate for Delivery of Quercetagetin

Cuixia Sun et al.

BIOMACROMOLECULES (2016)

Review Chemistry, Applied

Exploring the frontiers of colloidal behaviour where polymers and particles meet

Eric Dickinson

FOOD HYDROCOLLOIDS (2016)

Review Chemistry, Multidisciplinary

Recent Studies of Pickering Emulsions: Particles Make the Difference

Jie Wu et al.

SMALL (2016)

Article Chemistry, Physical

Hard and soft colloids at fluid interfaces: Adsorption, interactions, assembly & rheology

Omkar S. Deshmukh et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2015)

Article Agriculture, Multidisciplinary

Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles

Yuan Zou et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Review Food Science & Technology

Microgels - An alternative colloidal ingredient for stabilization of food emulsions

Eric Dickinson

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

Review Chemistry, Physical

Zein as a source of functional colloidal nano- and microstructures

Ashok R. Patel et al.

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2014)

Review Chemistry, Physical

Surface compaction versus stretching in Pickering emulsions stabilised by microgels

Veronique Schmitt et al.

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2013)

Article Chemistry, Physical

Impact of gastric structuring on the lipolysis of emulsified lipids

Matt Golding et al.

SOFT MATTER (2011)

Article Agriculture, Multidisciplinary

New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility

Yan Li et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Agriculture, Multidisciplinary

Calcium effects on the functionality of a modified whey protein ingredient

Debra A. Clare et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Chemistry, Physical

Proteins and emulsifiers at liquid interfaces

P Wilde et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2004)

Article Physics, Multidisciplinary

Measurement of long-range repulsive forces between charged particles at an oil-water interface

R Aveyard et al.

PHYSICAL REVIEW LETTERS (2002)

Review Chemistry, Physical

Particles as surfactants - similarities and differences

BP Binks

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2002)