Encapsulation of Vitamin D 3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Production of nanofibrillated cellulose with superior water redispersibility from lime residues via a chemical-free process

(2018) Saranya Jongaroontaprangsee et al.   CARBOHYDRATE POLYMERS

Cellulose nanocrystals (CNCs) with different crystalline allomorph for oil in water Pickering emulsions

(2018) Xia Li et al.   CARBOHYDRATE POLYMERS

Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH

(2018) Cory Owens et al.   FOOD CHEMISTRY

Encapsulation of vitamin D 3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility

(2018) Thunnalin Winuprasith et al.   FOOD HYDROCOLLOIDS

Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential

(2018) S. Ravindran et al.   FOOD HYDROCOLLOIDS

Hydrocolloids acting as emulsifying agents – How do they do it?

(2018) Eric Dickinson   FOOD HYDROCOLLOIDS

Pickering emulsions by combining cellulose nanofibrils and nanocrystals: phase behavior and depletion stabilization

(2018) Long Bai et al.   GREEN CHEMISTRY

A comparison of Canthaxanthine Pickering emulsions, stabilized with cellulose nanocrystals of different origins

(2018) Sheida Hedjazi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Production of cellulose nanocrystals from pistachio shells and their application for stabilizing Pickering emulsions

(2018) Negar Kasiri et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Extraction of nano cellulose fibers from the banana peel and bract for production of acetyl and lauroyl cellulose

(2018) K. Harini et al.   CARBOHYDRATE POLYMERS

Assessing the stabilizing effect of xanthan gum on vitamin D-enriched pecan oil in oil-in-water emulsions

(2018) Vinícius R. Viana et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum

(2018) Jiratthitikan Sriprablom et al.   JOURNAL OF FOOD ENGINEERING

Design and synthesis of modified and resistant starch-based oil-in-water emulsions

(2018) Surangna Jain et al.   FOOD HYDROCOLLOIDS

Development of nanostructured lipid carriers for the encapsulation and controlled release of vitamin D3

(2017) Sung Jin Park et al.   FOOD CHEMISTRY

Biopolymer-based particles as stabilizing agents for emulsions and foams

(2017) Eric Dickinson   FOOD HYDROCOLLOIDS

Improvement of the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions by addition of zein hydrolysates

(2017) Yuanyuan Li et al.   PROCESS BIOCHEMISTRY

An Overview of Pickering Emulsions: Solid-Particle Materials, Classification, Morphology, and Applications

(2017) Yunqi Yang et al.   Frontiers in Pharmacology

Nanofibrillated cellulose from tobacco industry wastes

(2016) Glaiton Tuzzin et al.   CARBOHYDRATE POLYMERS

Effects of environmental factors on the physical stability of pickering-emulsions stabilized by chitosan particles

(2016) William Wachira Mwangi et al.   FOOD HYDROCOLLOIDS

Surface modification of zein colloidal particles with sodium caseinate to stabilize oil-in-water pickering emulsion

(2016) Yiming Feng et al.   FOOD HYDROCOLLOIDS

Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation

(2016) Bakht Ramin Shah et al.   FOOD HYDROCOLLOIDS

Corn protein hydrolysate as a novel nano-vehicle: Enhanced physicochemical stability and in vitro bioaccessibility of vitamin D3

(2016) Yuan Lin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Progress in natural emulsifiers for utilization in food emulsions

(2016) Bengu Ozturk et al.   Current Opinion in Food Science

Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility

(2015) Bengu Ozturk et al.   FOOD CHEMISTRY

Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic

(2015) Bengu Ozturk et al.   FOOD CHEMISTRY

Preparation and characterizations of Pickering emulsions stabilized by hydrophobic starch particles

(2015) Xiaoyan Song et al.   FOOD HYDROCOLLOIDS

Properties and stability of oil-in-water emulsions stabilized by microfibrillated cellulose from mangosteen rind

(2015) Thunnalin Winuprasith et al.   FOOD HYDROCOLLOIDS

Nanofibrillated cellulose: surface modification and potential applications

(2013) Susheel Kalia et al.   COLLOID AND POLYMER SCIENCE

Emulsions stabilized with solid nanoparticles: Pickering emulsions

(2013) Yves Chevalier et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Pickering emulsions stabilized by native starch granules

(2013) Chen Li et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Protein folding at emulsion oil/water interfaces

(2013) Jia li Zhai et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Food proteins: A review on their emulsifying properties using a structure–function approach

(2013) Ricky S.H. Lam et al.   FOOD CHEMISTRY

Carboxymethyl chitosan–soy protein complex nanoparticles for the encapsulation and controlled release of vitamin D3

(2013) Zi Teng et al.   FOOD CHEMISTRY

Stability of vitamin D in foodstuffs during cooking

(2013) Jette Jakobsen et al.   FOOD CHEMISTRY

Stability of vitamin D3 encapsulated in nanoparticles of whey protein isolate

(2013) Azam Abbasi et al.   FOOD CHEMISTRY

Microfibrillated cellulose from mangosteen (Garcinia mangostana L.) rind: Preparation, characterization, and evaluation as an emulsion stabilizer

(2013) Thunnalin Winuprasith et al.   FOOD HYDROCOLLOIDS

Triglyceride–water emulsions stabilised by starch-based nanoparticles

(2013) Ying Tan et al.   FOOD HYDROCOLLOIDS

Nanofibrillated Cellulose Surface Modification: A Review

(2013) Karim Missoum et al.   Materials

Cellulose as a novel amphiphilic coating for oil-in-water and water-in-oil dispersions

(2012) Dmitry M. Rein et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Microencapsulation in food science and biotechnology

(2011) Filomena Nazzaro et al.   CURRENT OPINION IN BIOTECHNOLOGY

Development of Zein Nanoparticles Coated with Carboxymethyl Chitosan for Encapsulation and Controlled Release of Vitamin D3

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

Encapsulation of Food Ingredients Using Nanoliposome Technology

(2010) M. Reza Mozafari et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic

(2010) Eléonore Bouyer et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Size and Shape of Protein Molecules at the Nanometer Level Determined by Sedimentation, Gel Filtration, and Electron Microscopy

(2009) Harold P. Erickson   BIOLOGICAL PROCEDURES ONLINE

Encapsulation for preservation of functionality and targeted delivery of bioactive food components

(2009) Paul de Vos et al.   INTERNATIONAL DAIRY JOURNAL

Synthesis and Characterization of Poly(N-isopropylacrylamide)/Silica Composite Microspheres via Inverse Pickering Suspension Polymerization

(2009) Lingli Duan et al.   LANGMUIR

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS