Electrostatic deposition of polysaccharide onto soft protein colloidal particles: Enhanced rigidity and potential application as Pickering emulsifiers

Effect of pH Change on Size and Nanomechanical Behavior of Whey Protein Microgels

(2019) Asma Bahri et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Development of high internal phase Pickering emulsions stabilised by ovotransferrin–gum arabic particles as curcumin delivery vehicles

(2019) Zihao Wei et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Utilization of β-lactoglobulin- (−)-Epigallocatechin- 3-gallate(EGCG) composite colloidal nanoparticles as stabilizers for lutein pickering emulsion

(2019) Jiaqi Su et al.   FOOD HYDROCOLLOIDS

Tuning hydrophobicity of zein nanoparticles to control rheological behavior of Pickering emulsions

(2018) Yuan Zou et al.   FOOD HYDROCOLLOIDS

Composite zein - propylene glycol alginate particles prepared using solvent evaporation: Characterization and application as Pickering emulsion stabilizers

(2018) Lei Dai et al.   FOOD HYDROCOLLOIDS

Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions

(2018) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels

(2018) Somayeh Zamani et al.   Food & Function

Pickering emulsions stabilized nanocellulosic-based nanoparticles for coumarin and curcumin nanoencapsulations: In vitro release, anticancer and antimicrobial activities

(2018) Fahanwi Asabuwa Ngwabebhoh et al.   CARBOHYDRATE POLYMERS

Food-grade Pickering stabilisation of foams by in situ hydrophobisation of calcium carbonate particles

(2017) Bernard P. Binks et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)

(2016) Li-Juan Wang et al.   FOOD CHEMISTRY

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

(2016) Yiming Feng et al.   FOOD HYDROCOLLOIDS

Food-grade particles for emulsion stabilization

(2016) Iris Tavernier et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking

(2015) Jiande Wu et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Gliadin-based nanoparticles: Stabilization by post-production polysaccharide coating

(2015) Iris J. Joye et al.   FOOD HYDROCOLLOIDS

Fabrication and Characterization of Antioxidant Pickering Emulsions Stabilized by Zein/Chitosan Complex Particles (ZCPs)

(2015) Li-Juan Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Use of Oil-in-water Pickering Emulsion Stabilized by Nanoparticles in Combination With Polymer Flood for Enhanced Oil Recovery

(2015) T. Sharma et al.   PETROLEUM SCIENCE AND TECHNOLOGY

Pickering Emulsions for Food Applications: Background, Trends, and Challenges

(2015) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

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

(2014) Mathieu Destribats et al.   Soft Matter

Disappearance of intermolecular beta-sheets upon adsorption of beta-lactoglobulin aggregates at the oil–water interfaces of emulsions

(2013) Michel Audebrand et al.   FOOD HYDROCOLLOIDS

Correlation of Oil–Water and Air–Water Contact Angles of Diverse Silanized Surfaces and Relationship to Fluid Interfacial Tensions

(2012) Jay W. Grate 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

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

Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes

(2010) Owen G. Jones et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Interfacial properties of deamidated wheat protein in relation to its ability to stabilise oil-in-water emulsions

(2009) Li Day et al.   FOOD HYDROCOLLOIDS

Comparison of protein–polysaccharide nanoparticle fabrication methods: Impact of biopolymer complexation before or after particle formation

(2009) Owen G. Jones et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Multiscale Characterization of Individualized β-Lactoglobulin Microgels Formed upon Heat Treatment under Narrow pH Range Conditions

(2009) Christophe Schmitt et al.   LANGMUIR

Topical delivery of lipophilic drugs from o/w Pickering emulsions

(2008) Justyna Frelichowska et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Food emulsions studied by DWS: recent advances

(2007) Milena Corredig et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY