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。Preparation and Characteristics of Starch-Based Pickering Emulsions: Effects of Rosin Acid and Starch Size
Huimin Bi et al.
STARCH-STARKE (2023)
Effect of Peroxyl Radical-Induced Oxidation on Functional and Structural Characteristics of Walnut Protein Isolates Revealed by High-Resolution Mass Spectrometry
Xuechun Zhang et al.
FOODS (2022)
Effects of rice bran rancidity on oxidation, structural characteristics and interfacial properties of rice bran globulin
Wei Wu et al.
FOOD HYDROCOLLOIDS (2021)
Self-assembling graphene oxide/modified amphipathic hydroxyethyl cellulose hybrid stabilized Pickering emulsion polymerization for functional hydrogel
Xiangdong Wang et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2021)
Preparation and characterization of soy protein isolate/SiO2 nanocomposite films and their walnut oil microcapsules
Zongling Yang et al.
JOURNAL OF APPLIED POLYMER SCIENCE (2021)
Hydrophobicity, amphilicity, and flexibility: Relation between molecular protein properties and the macroscopic effects of surface activity
J. Koop et al.
JOURNAL OF BIOTECHNOLOGY (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)
Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods
Ting Zhang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Pickering emulsions synergistic-stabilized by amphoteric lignin and SiO2 nanoparticles: Stability and pH-responsive mechanism
Shuo Lu et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2020)
The impact of lipases on the rheological behavior of colloidal silica nanoparticle stabilized Pickering emulsions for biocatalytical applications
Anja Heyse et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2020)
Universal and simple method for facile fabrication of sustainable high internal phase emulsions solely using meat protein particles with various pH values
Ruren Li et al.
FOOD HYDROCOLLOIDS (2020)
A Cell-Free SDKP-Conjugated Self-Assembling Peptide Hydrogel Sufficient for Improvement of Myocardial Infarction
Saman Firoozi et al.
BIOMOLECULES (2020)
Physicochemical properties of tilapia (Oreochromis niloticus) actomyosin subjected to high intensity ultrasound in low NaCl concentrations
Ling Tang et al.
ULTRASONICS SONOCHEMISTRY (2020)
A widespread family of heat-resistant obscure (Hero) proteins protect against protein instability and aggregation
Kotaro Tsuboyama et al.
PLOS BIOLOGY (2020)
Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies
Chuan-He Tang
FOOD HYDROCOLLOIDS (2020)
Effect of pH and protein particle shape on the stability of amylopectin-xyloglucan water-in-water emulsions
Bianca Hazt et al.
FOOD HYDROCOLLOIDS (2020)
Two-Dimensional Tungsten Disulfide-Based Ethylene Glycol Nanofluids: Stability, Thermal Conductivity, and Rheological Properties
Syed Nadeem Abbas Shah et al.
NANOMATERIALS (2020)
Enzymatic Synthesis of Glucose Monodecanoate in a Hydrophobic Deep Eutectic Solvent
Rebecca Hollenbach et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2020)
Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil-Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability
Siou Pei Ng et al.
FOODS (2020)
Effect of protein and oil volume concentrations on emulsifying properties of acorn protein isolate
Abdul Aziz et al.
FOOD CHEMISTRY (2020)
Silane Treatment as an Effective Way of Improving the Reinforcing Activity of Carbon Nanofibers in Nitrile Rubber Composites
Boleslaw Szadkowski et al.
MATERIALS (2020)
Effect of ultrasonication on the stability and storage of a soy protein isolate-phosphatidylcholine nanoemulsions
Fei Teng et al.
SCIENTIFIC REPORTS (2020)
Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe (Pollachius virens) Skin
Pauline Henriet et al.
FOODS (2020)
Characterization of Pickering emulsions stabilized by OSA-modified sweet potato residue cellulose: Effect of degree of substitute and concentration
Yong Xie et al.
FOOD HYDROCOLLOIDS (2020)
Dual (magnetic and pH) stimuli-reversible Pickering emulsions based on poly(2-(dimethylamino)ethyl methacrylate)-bonded Fe3O4 nanocomposites for oil recovery application
Liang Ee Low et al.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING (2020)
Recent developments in Pickering emulsions for biomedical applications
Clarissa L. G. Harman et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2019)
Structural and Functional Changes in Ultrasonicated Oyster Protein Isolates
Cuiping Yu et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2019)
Stability of oil-in-water emulsions performed by ultrasound power or high-pressure homogenization
Yujie Li et al.
PLOS ONE (2019)
Development and characterization of pickering emulsion stabilized by zein/corn fiber gum (CFG) complex colloidal particles
Qiaomei Zhu et al.
FOOD HYDROCOLLOIDS (2019)
SPI microgels applied to Pickering stabilization of O/W emulsions by ultrasound and high-pressure homogenization: rheology and spray drying
Joao Vitor Munari Benetti et al.
FOOD RESEARCH INTERNATIONAL (2019)
Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
Ke Li et al.
FOOD HYDROCOLLOIDS (2019)
Advances in renewable plant-derived protein source: The structure, physicochemical properties affected by ultrasonication
Chaoting Wen et al.
ULTRASONICS SONOCHEMISTRY (2019)
Controlling the Size of Two-Dimensional Polymer Platelets for Water-in-Water Emulsifiers
Maria Inam et al.
ACS CENTRAL SCIENCE (2018)
Stability mechanism of O/W Pickering emulsions stabilized with regenerated cellulose
Zhe Li et al.
CARBOHYDRATE POLYMERS (2018)
Effects of acidification by glucono-delta-lactone or hydrochloric acid on structures of zein-caseinate nanocomplexes self-assembled during a pH cycle
Cuixia Sun et al.
FOOD HYDROCOLLOIDS (2018)
Effects of sonication on the physicochemical and functional properties of walnut protein isolate
Zhenbao Zhu et al.
FOOD RESEARCH INTERNATIONAL (2018)
Properties of Ternary Biopolymer Nanocomplexes of Zein, Sodium Caseinate, and Propylene Glycol Alginate and Their Functions of Stabilizing High Internal Phase Pickering Emulsions
Cuixia Sun et al.
LANGMUIR (2018)
A pH shift approach to the improvement of interfacial properties of plant seed proteins
Jiang Jiang et al.
CURRENT OPINION IN FOOD SCIENCE (2018)
Zein/gum Arabic nanoparticle-stabilized Pickering emulsion with thymol as an antibacterial delivery system
Juan Li et al.
CARBOHYDRATE POLYMERS (2018)
Ovalbumin as an Outstanding Pickering Nanostabilizer for High Internal Phase Emulsions
Yan-Teng Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Influence of NaCl on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum
Yunbing Tan et al.
FOOD HYDROCOLLOIDS (2017)
Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles
Li Liang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication
Gulcin Yildiz et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2017)
Predicting Silk Fiber Mechanical Properties through Multiscale Simulation and Protein Design
Nae-Gyune Rim et al.
ACS BIOMATERIALS SCIENCE & ENGINEERING (2017)
Predicting Silk Fiber Mechanical Properties through Multiscale Simulation and Protein Design
Nae-Gyune Rim et al.
ACS BIOMATERIALS SCIENCE & ENGINEERING (2017)
Evaluation of irreversible protein thermal inactivation caused by breakage of disulphide bonds using methanethiosulphonate
Junichiro Futami et al.
SCIENTIFIC REPORTS (2017)
Relative contributions of charge and surface coverage on pH-induced flocculation of protein-stabilized emulsions
Roy J. B. M. Delahaije et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2017)
Influence of matrix inhomogeneity on the rheological properties of emulsion-filled gels
Laura Oliver et al.
FOOD HYDROCOLLOIDS (2016)
Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication
H. Lee et al.
FOOD HYDROCOLLOIDS (2016)
Nanoparticles modulate autophagic effect in a dispersity-dependent manner
Dengtong Huang et al.
SCIENTIFIC REPORTS (2015)
分享论文
