Spray-dried alginate-coated Pickering emulsion stabilized by chitosan for improved oxidative stability and in vitro release profile

Preparation of powdered oil particles by spray drying of cellulose nanocrystals stabilized Pickering hempseed oil emulsions

(2020) Yussef Esparza et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Pickering emulsion hydrogel as a promising food delivery system: Synergistic effects of chitosan Pickering emulsifier and alginate matrix on hydrogel stability and emulsion delivery

(2020) Hui-Peng Lim et al.   FOOD HYDROCOLLOIDS

Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility

(2020) César Burgos-Díaz et al.   FOOD RESEARCH INTERNATIONAL

Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability

(2019) Long Bai et al.   FOOD HYDROCOLLOIDS

Redispersible Pickering emulsion powder stabilized by nanocrystalline cellulose combining with cellulosic derivatives

(2019) Jin Xie et al.   CARBOHYDRATE POLYMERS

SPI microgels applied to Pickering stabilization of O/W emulsions by ultrasound and high-pressure homogenization: rheology and spray drying

(2019) João Vitor Munari Benetti et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation of Pomegranate Seed Oil by Emulsification Followed by Spray Drying: Evaluation of Different Biopolymers and Their Effect on Particle Properties

(2019) Talita A. Comunian et al.   Food and Bioprocess Technology

Self-Assembled Egg Yolk Peptide Micellar Nanoparticles as a Versatile Emulsifier for Food-Grade Oil-in-Water Pickering Nanoemulsions

(2019) Zhenya Du et al.   JOURNAL OF AGRICULTURAL AND 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

Layered clay minerals, synthetic layered double hydroxides and hydroxide salts applied as pickering emulsifiers

(2018) João Pedro Elias Machado et al.   APPLIED CLAY SCIENCE

Microencapsulation of canola oil by lentil protein isolate-based wall materials

(2016) C. Chang et al.   FOOD CHEMISTRY

Comparison of self-aggregated chitosan particles prepared with and without ultrasonication pretreatment as Pickering emulsifier

(2016) Kiang Wei Ho et al.   FOOD HYDROCOLLOIDS

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

(2016) William Wachira Mwangi et al.   FOOD HYDROCOLLOIDS

Nozzleless Fabrication of Oil-Core Biopolymeric Microcapsules by the Interfacial Gelation of Pickering Emulsion Templates

(2015) Jun-Yee Leong et al.   ACS Applied Materials & Interfaces

Kafirin Nanoparticle-Stabilized Pickering Emulsions as Oral Delivery Vehicles: Physicochemical Stability and in Vitro Digestion Profile

(2015) Jie Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Direct Determination of Chitosan–Mucin Interactions Using a Single-Molecule Strategy: Comparison to Alginate–Mucin Interactions

(2015) Kristin Haugstad et al.   Polymers

Using casein and oxidized hyaluronic acid to form biocompatible composite hydrogels for controlled drug release

(2014) Nan-Nan Li et al.   Materials Science & Engineering C-Materials for Biological Applications

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

(2014) Mathieu Destribats et al.   Soft Matter

Optimization of Spray-Drying Process Conditions for the Production of Maximally Viable MicroencapsulatedL. acidophilusNCIMB 701748

(2013) Solmaz Behboudi-Jobbehdar et al.   DRYING TECHNOLOGY

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

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

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

Oil-in-water emulsions stabilized by chitin nanocrystal particles

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

Comparison of alginate and pectin based beads for production of poultry probiotic cells

(2011) Wan-Ping Voo et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch

(2011) Ratchanee Charoen et al.   JOURNAL OF FOOD SCIENCE

Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

(2010) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

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

(2010) Anida Yusoff et al.   FOOD HYDROCOLLOIDS

Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin

(2008) E. K. Bae et al.   JOURNAL OF MICROENCAPSULATION