相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Improving the emulsifying property of gliadin nanoparticles as stabilizer of Pickering emulsions: Modification with sodium carboxymethyl cellulose
Xuan Zhang et al.
FOOD HYDROCOLLOIDS (2020)
Catechol-functionalized hydrogels: biomimetic design, adhesion mechanism, and biomedical applications
Wei Zhang et al.
CHEMICAL SOCIETY REVIEWS (2020)
Flexible cellulose nanofibrils as novel pickering stabilizers: The emulsifying property and packing behavior
Qi Li et al.
FOOD HYDROCOLLOIDS (2019)
Carbon Nanoparticle-Stabilized Pickering Emulsion as a Sustainable and High-Performance Interfacial Catalysis Platform for Enzymatic Esterification/Transesterification
Zhe Dong et al.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2019)
Rheology of the sesame oil-in-water emulsions stabilized by cellulose nanofibers
Yu Lu et al.
FOOD HYDROCOLLOIDS (2019)
Emulsifying Properties of Polysaccharide Conjugates Prepared from Chin-Brick Tea
Xiaoqiang Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Assembly of Protein-Polysaccharide Complexes for Delivery of Bioactive Ingredients: A Perspective Paper
Zihao Wei et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Hydrogen bonding-based strongly adhesive coacervate hydrogels synthesized using poly(N-vinylpyrrolidone) and tannic acid
Hyeon Gyun Nam et al.
SOFT MATTER (2019)
Development of tannin-inspired antimicrobial bioadhesives
Jinshan Guo et al.
ACTA BIOMATERIALIA (2018)
Bioadhesives for internal medical applications: A review
Wenzhen Zhu et al.
ACTA BIOMATERIALIA (2018)
High-Internal-Phase Pickering Emulsions Stabilized Solely by Peanut-Protein-Isolate Microgel Particles with Multiple Potential Applications
Bo Jiao et al.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (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)
Ethanol-induced composite hydrogel based on propylene glycol alginate and zein: Formation, characterization and application
Fuguo Liu et al.
FOOD CHEMISTRY (2018)
Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface
Wenfei Xiong et al.
FOOD CHEMISTRY (2018)
Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid
Jia-Shui Wang et al.
FOOD HYDROCOLLOIDS (2018)
Rheological behavior of emulsion gels stabilized by zein/tannic acid complex particles
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)
Multilayered films made from tannic acid and alkaline phosphatase with enzymatic activity and electrochemical behavior
Manon Allais et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2018)
Interactions and emulsifying properties of ovalbumin with tannic acid
Yang Chen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (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)
High Strength Adhesives from Catechol Cross-Linking of Zein Protein and Plant Phenolics
Gudrun Schmidt et al.
ADVANCED SUSTAINABLE SYSTEMS (2018)
Carbodiimide stabilizes the ultrasound-pretreated camelina protein structure with improved water resistance
Xiangwei Zhu et al.
INDUSTRIAL CROPS AND PRODUCTS (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)
Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions
David Julian McClements et al.
Annual Review of Food Science and 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)
Antibacterial and Anti-Inflammatory pH-Responsive Tannic Acid-Carboxylated Agarose Composite Hydrogels for Wound Healing
Neethu Ninan et al.
ACS APPLIED MATERIALS & INTERFACES (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)
Self-organization of gliadin in aqueous media under physiological digestive pHs
Maria G. Herrera et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2016)
Effects of environmental factors on the physical stability of pickering-emulsions stabilized by chitosan particles
William Wachira Mwangi 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)
Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends
Jie Xiao et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
TAPE: A Medical Adhesive Inspired by a Ubiquitous Compound in Plants
Keumyeon Kim et al.
ADVANCED FUNCTIONAL MATERIALS (2015)
Gliadin-based nanoparticles: Fabrication and stability of food-grade colloidal delivery systems
Iris J. Joye et al.
FOOD HYDROCOLLOIDS (2015)
Free-radical conversion of a lignin model compound catalyzed by Pd/C
Honglei Fan et al.
GREEN 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)
Plant protein-based delivery systems for bioactive ingredients in foods
Zhi-Li Wan et al.
FOOD & FUNCTION (2015)
Stability of emulsion containing skipjack roe protein hydrolysate modified by oxidised tannic acid
Rossawan Intarasirisawat et al.
FOOD HYDROCOLLOIDS (2014)
Green Resin from Forestry Waste Residue Karanja (Pongamia pinnata) Seed Cake for Biobased Composite Structures
Muhammad M. Rahman et al.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2014)
Use of nanoparticles and microparticles in the formation and stabilization of food emulsions
Eric Dickinson
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)
Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins
Brent S. Murray et al.
FOOD HYDROCOLLOIDS (2011)
Small-Strain Dynamic Rheology of Food Protein Networks
Michael H. Tunick
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Food emulsions and foams: Stabilization by particles
Eric Dickinson
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2010)
Responsive microcapsule reactors based on hydrogen-bonded tannic acid layer-by-layer assemblies
Veronika Kozlovskaya et al.
SOFT MATTER (2010)
Reversible and Irreversible Binding of Nanoparticles to Polymeric Surfaces
Wolfgang H. Binder et al.
JOURNAL OF NANOMATERIALS (2009)
Structure and orientation changes of ω- and γ-gliadins at the air-water interface:: A PM-IRRAS Spectroscopy and Brewster angle microscopy study
Amelie Banc et al.
LANGMUIR (2007)
Particles as surfactants - similarities and differences
BP Binks
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2002)
分享论文
