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。Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes
Xiangwei Zhu et al.
FOOD RESEARCH INTERNATIONAL (2022)
High internal phase Pickering emulsions stabilized by co-assembled rice proteins and carboxymethyl cellulose for food-grade 3D printing
Ying Wan et al.
CARBOHYDRATE POLYMERS (2021)
Tunable high internal phase emulsions stabilized by cross-linking/ electrostatic deposition of polysaccharides for delivery of hydrophobic bioactives
Meigui Huang et al.
FOOD HYDROCOLLOIDS (2021)
Assemble behavior of ultrasound-induced quinoa protein nanoparticles and their roles on rheological properties and stability of high internal phase emulsions
Xinxia Zhang et al.
FOOD HYDROCOLLOIDS (2021)
Fabrication and characterization of bi-crosslinking Pickering emulsions stabilized by gliadin/alginate coacervate particles
Hao Wang et al.
JOURNAL OF FOOD ENGINEERING (2021)
High internal phase Pickering emulsions stabilized by dialdehyde amylopectin/chitosan complex nanoparticles
Bo Pang et al.
CARBOHYDRATE POLYMERS (2021)
Co-stabilization and properties regulation of Pickering emulsions by cellulose nanocrystals and nanofibrils from lemon seeds
Hongjie Dai et al.
FOOD HYDROCOLLOIDS (2021)
Exploiting the robust network structure of zein/low-acyl gellan gum nanocomplexes to create Pickering emulsion gels with favorable properties
Yang Jiang et al.
FOOD CHEMISTRY (2021)
High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure
Tingting Feng et al.
FOOD CHEMISTRY (2021)
Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin
Meigui Huang et al.
FOOD CHEMISTRY (2021)
Development of high internal phase Pickering emulsions stabilised by ovotransferrin-gum arabic particles as curcumin delivery vehicles
Zihao Wei et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Recent advances of characterization techniques for the formation, physical properties and stability of Pickering emulsion
Liang Ee Low et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2020)
Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions
Arima Diah Setiowati et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Improving the emulsifying property of gliadin nanoparticles as stabilizer of Pickering emulsions: Modification with sodium carboxymethyl cellulose
Xuan Zhang et al.
FOOD HYDROCOLLOIDS (2020)
Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods
Xiaojia Yan et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Porous multifunctional fluoropolymer composite foams prepared via humic acid modified Fe3O4 nanoparticles stabilized Pickering high internal phase emulsion using cationic fluorosurfactant as co-stabilizer
Umair Azhar et al.
ARABIAN JOURNAL OF CHEMISTRY (2019)
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)
The formation and characterization of antioxidant pickering emulsions: Effect of the interactions between gliadin and chitosan
Meng-Fan Li et al.
FOOD HYDROCOLLOIDS (2019)
High loading contents, distribution and stability of β-carotene encapsulated in high internal phase emulsions
Wei Li et al.
FOOD HYDROCOLLOIDS (2019)
A simple route to renewable high internal phase emulsions (HIPEs) strengthened by successive cross-linking and electrostatics of polysaccharides
Chen Tan et al.
CHEMICAL COMMUNICATIONS (2019)
High-Strength, Durable All-Silk Fibroin Hydrogels with Versatile Processability toward Multifunctional Applications
Zhenghua Zhu et al.
ADVANCED FUNCTIONAL MATERIALS (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)
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)
Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals
Qiu-Hong Chen et al.
FOOD HYDROCOLLOIDS (2018)
Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion
Fu-Zhen Zhou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Sonochemically Synthesized Ultrastable High Internal Phase Emulsions via a Permanent Interfacial Layer
Chen Tan et al.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2018)
Facile Synthesis of Sustainable High Internal Phase Emulsions by a Universal and Controllable Route
Chen Tan et al.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2018)
High Internal Phase Emulsion Polymeric Monolith Extraction Coupling with High-Performance Liquid Chromatography for the Determination of Para Red and Sudan Dyes in Chilli Samples
Fuyou Du et al.
FOOD ANALYTICAL METHODS (2017)
Amorphous nano-curcumin stabilized oil in water emulsion: Physico chemical characterization
N. P. Aditya et al.
FOOD CHEMISTRY (2017)
Microfluidization initiated cross-linking of gliadin particles for structured algal oil emulsions
Xiao Liu et al.
FOOD HYDROCOLLOIDS (2017)
Adsorption and Distribution of Edible Gliadin Nanoparticles at the Air/Water Interface
Dengfeng Peng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Processable high internal phase Pickering emulsions using depletion attraction
KyuHan Kim et al.
NATURE COMMUNICATIONS (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)
Facile preparation of biocompatible polymer microgels with tunable properties and unique functions to solely stabilize high internal phase emulsions
Bing Hu et al.
CHEMICAL ENGINEERING JOURNAL (2017)
Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin
Arima Diah Setiowati et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2016)
Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil
Xiao Liu et al.
FOOD HYDROCOLLOIDS (2016)
Surface modification of zein colloidal particles with sodium caseinate to stabilize oil-in-water pickering emulsion
Yiming Feng 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)
Metal-Coordination Complexes Mediated Physical Hydrogels with High Toughness, Stick-Slip Tearing Behavior, and Good Processability
Si Yu Zheng et al.
MACROMOLECULES (2016)
Gliadin-based nanoparticles: Fabrication and stability of food-grade colloidal delivery systems
Iris J. Joye et al.
FOOD HYDROCOLLOIDS (2015)
Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition
Chaoying Qiu et al.
FOOD HYDROCOLLOIDS (2015)
Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying
Ali Marefati et al.
FOOD HYDROCOLLOIDS (2015)
Chitin Nanocrystals for Pickering High Internal Phase Emulsions
Emilie Perrin et al.
BIOMACROMOLECULES (2014)
Systematic studies of Pickering emulsions stabilized by uniform-sized PLGA particles: preparation and stabilization mechanism
Feng Qi et al.
JOURNAL OF MATERIALS CHEMISTRY B (2014)
Surfactant-Free High Internal Phase Emulsions Stabilized by Cellulose Nanocrystals
Isabelle Capron et al.
BIOMACROMOLECULES (2013)
Surface compaction versus stretching in Pickering emulsions stabilised by microgels
Veronique Schmitt et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2013)
Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism
Chuan-He Tang et al.
FOOD HYDROCOLLOIDS (2013)
Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates
Gonzalo G. Palazolo et al.
FOOD HYDROCOLLOIDS (2011)
Effect of chitosan on the stability and properties of modified lecithin stabilized oil-in-water monodisperse emulsion prepared by microchannel emulsification
Ai Mey Chuah et al.
FOOD HYDROCOLLOIDS (2009)
Destabilization-enhanced centrifugation of metalworking oil-in-water emulsions: Effect of demulsifying agents
David Allende et al.
CHEMICAL ENGINEERING & TECHNOLOGY (2008)
分享论文
