Related references
Note: Only part of the references are listed.Fabrication, Physicochemical Stability, and Microstructure of Coenzyme Q10 Pickering Emulsions Stabilized by Resveratrol-Loaded Composite Nanoparticles
Yang Wei et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Novel colloidal particles and natural small molecular surfactants co-stabilized Pickering emulsions with hierarchical interfacial structure: Enhanced stability and controllable lipolysis
Yang Wei et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2020)
Fabrication, characterization and in vitro digestion of food grade complex nanoparticles for co-delivery of resveratrol and coenzyme Q10
Yang Wei et al.
FOOD HYDROCOLLOIDS (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)
A standardised semi-dynamic in vitro digestion method suitable for food - an international consensus
Ana-Isabel Mulet-Cabero et al.
FOOD & FUNCTION (2020)
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)
Pickering particle and emulsifier co-stabilised emulsions produced via rotating membrane emulsification
Panagiotis G. Arkoumanis et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2019)
Overcoming in vitro gastric destabilisation of emulsion droplets using emulsion microgel particles for targeted intestinal release of fatty acids
Ophelie Torres et al.
FOOD HYDROCOLLOIDS (2019)
Fabrication and characterization of resveratrol loaded zein-propylene glycol alginate-rhamnolipid composite nanoparticles: Physicochemical stability, formation mechanism and in vitro digestion
Yang Wei et al.
FOOD HYDROCOLLOIDS (2019)
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)
Novel Bilayer Emulsions Costabilized by Zein Colloidal Particles and Propylene Glycol Alginate. 2. Influence of Environmental Stresses on Stability and Rheological Properties
Yang Wei et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Role of protein-cellulose nanocrystal interactions in the stabilization of emulsion
Lucie Pind'akova et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2019)
Novel Oil-in-Water Emulsions Stabilised by Ionic Surfactant and Similarly Charged Nanoparticles at Very Low Concentrations
Maodong Xu et al.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2018)
Surfactant Assembly within Pickering Emulsion Droplets for Fabrication of Interior-Structured Mesoporous Carbon Microspheres
Dawei Liu et al.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2018)
Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles
Lei Dai et al.
FOOD HYDROCOLLOIDS (2018)
Pickering emulsions co-stabilized by composite protein/ polysaccharide particle-particle interfaces: Impact on in vitro gastric stability
Anwesha Sarkar et al.
FOOD HYDROCOLLOIDS (2018)
Structure, physicochemical stability and in vitro simulated gastrointestinal digestion properties of β-carotene loaded zein-propylene glycol alginate composite nanoparticles fabricated by emulsification-evaporation method
Yang Wei et al.
FOOD HYDROCOLLOIDS (2018)
Composite whey protein-cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion
Anwesha Sarkar 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)
Modulating fat digestion through food structure design
Qing Guo et al.
PROGRESS IN LIPID RESEARCH (2017)
Polymer-surfactant systems in bulk and at fluid interfaces
Eduardo Guzman et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2016)
Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance
David Julian McClements et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2016)
Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid-lactoferrin-glucose/polydextrose conjugates
Fuguo Liu et al.
FOOD CHEMISTRY (2016)
Improvement of barrier and mechanical properties of whey protein isolate based food packaging films by incorporation of zein nanoparticles as a novel bionanocomposite
Pelin Oymaci et al.
FOOD HYDROCOLLOIDS (2016)
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)
Exploring the frontiers of colloidal behaviour where polymers and particles meet
Eric Dickinson
FOOD HYDROCOLLOIDS (2016)
Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids
Long Bai et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (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)
Making and breaking bridges in a Pickering emulsion
David J. French et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2015)
Zein as a source of functional colloidal nano- and microstructures
Ashok R. Patel et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2014)
The role of bile salts in digestion
Julia Maldonado-Valderrama et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2011)
Rhamnolipid emulsifying activity and emulsion stability: pH rules
Roberta B. Lovaglio et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2011)
Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures
Eric Dickinson
FOOD HYDROCOLLOIDS (2011)
Arrested coalescence in Pickering emulsions
Amar B. Pawar et al.
SOFT MATTER (2011)
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)
Interfacial Structuring in a Phase-Separating Mixed Biopolymer Solution Containing Colloidal Particles
Hassan Firoozmand et al.
LANGMUIR (2009)
Cryo-scanning electron microscopy (cryo-SEM) as a tool for studying the ultrastructure during bead formation by ionotropic gelation of calcium pectinate
Pornsak Sriamornsak et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2008)
Synergistic stabilization of emulsions by a mixture of surface-active nanoparticles and surfactant
Bernard P. Binks et al.
LANGMUIR (2007)
The role of interactions in defining the structure of mixed protein-surfactant interfaces
A Mackie et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2005)
β-Carotene nanodispersions:: preparation, characterization and stability evaluation
CP Tan et al.
FOOD CHEMISTRY (2005)
Competitive adsorption of proteins and low-molecular-weight surfactants: computer simulation and microscopic imaging
LA Pugnaloni et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2004)
Share Paper
