Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions

Triglyceride–water emulsions stabilised by starch-based nanoparticles

(2013) Ying Tan et al.   FOOD HYDROCOLLOIDS

Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

(2013) Fu Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pickering Emulsions Stabilized by Soft Microgels: Influence of the Emulsification Process on Particle Interfacial Organization and Emulsion Properties

(2013) Mathieu Destribats et al.   LANGMUIR

Particle Stabilization of Oil-in-Water-in-Air Materials: Powdered Emulsions

(2012) Ryo Murakami et al.   ADVANCED MATERIALS

Understanding droplet bridging in ionic liquid-based Pickering emulsions

(2012) Denzil S. Frost et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Origin and Control of Adhesion between Emulsion Drops Stabilized by Thermally Sensitive Soft Colloidal Particles

(2012) Mathieu Destribats et al.   LANGMUIR

Oil Powders and Gels from Particle-Stabilized Emulsions

(2012) Horst Adelmann et al.   LANGMUIR

Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein

(2012) Julius W. J. de Folter et al.   Soft Matter

Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsions

(2012) Renuka Gupta et al.   Food & Function

Oil-in-water emulsions stabilized by chitin nanocrystal particles

(2011) Maria V. Tzoumaki et al.   FOOD HYDROCOLLOIDS

β-Lactoglobulin and WPI aggregates: Formation, structure and applications

(2011) Taco Nicolai et al.   FOOD HYDROCOLLOIDS

Particle-Stabilizing Effects of Flavonoids at the Oil−Water Interface

(2011) Zijun Luo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Water-in-Oil Emulsions Stabilized by Water-Dispersible Poly(N-isopropylacrylamide) Microgels: Understanding Anti-Finkle Behavior

(2011) Mathieu Destribats et al.   LANGMUIR

On the Crucial Importance of the pH for the Formation and Self-Stabilization of Protein Microgels and Strands

(2011) Tuan Phan-Xuan et al.   LANGMUIR

New Pickering Emulsions Stabilized by Bacterial Cellulose Nanocrystals

(2011) Irina Kalashnikova et al.   LANGMUIR

Characteristics of Pickering Emulsion Gels Formed by Droplet Bridging

(2011) Matthew N. Lee et al.   LANGMUIR

Aqueous foams stabilized solely by particles

(2011) A. Stocco et al.   Soft Matter

Sporopollenin capsules at fluid interfaces: particle-stabilised emulsions and liquid marbles

(2011) Bernard P. Binks et al.   Soft Matter

Soft microgels as Pickering emulsion stabilisers: role of particle deformability

(2011) Mathieu Destribats et al.   Soft Matter

Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

(2011) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins

(2010) Brent S. Murray et al.   FOOD HYDROCOLLOIDS

Modified starch granules as particle-stabilizers of oil-in-water emulsions

(2010) Anida Yusoff et al.   FOOD HYDROCOLLOIDS

Internal structure and colloidal behaviour of covalent whey protein microgels obtained by heat treatment

(2010) Christophe Schmitt et al.   Soft Matter

Food emulsions and foams: Stabilization by particles

(2009) Eric Dickinson   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Long-Term Stabilization of Foams and Emulsions with In-Situ Formed Microparticles from Hydrophobic Cellulose

(2008) Hartmut A. Wege et al.   LANGMUIR

Comparison of solid particles, globular proteins and surfactants as emulsifiers

(2008) S. Tcholakova et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

Solid-stabilized emulsions

(2007) F. Leal-Calderon et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE