Preparation of cinnamon essential oil emulsion by bacterial cellulose nanocrystals and fish gelatin

Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions

(2019) Tao Yang et al.   FOOD HYDROCOLLOIDS

Food-grade Pickering emulsions stabilized by ovotransferrin fibrils

(2019) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms

(2019) Mengzhen Ding et al.   FOOD HYDROCOLLOIDS

Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions

(2019) Eric Dickinson   FOOD HYDROCOLLOIDS

Application of essential oil as a sustained release preparation in food packaging

(2019) Jian Ju et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic

(2019) Li Ma et al.   FOOD HYDROCOLLOIDS

Edible foam based on pickering effect of bacterial cellulose nanofibrils and soy protein isolates featuring interfacial network stabilization

(2019) Xingzhong Zhang et al.   FOOD HYDROCOLLOIDS

Complex of raw chitin nanofibers and zein colloid particles as stabilizer for producing stable pickering emulsions

(2019) Gege Sun et al.   FOOD HYDROCOLLOIDS

Cellulose nanofibrils from Miscanthus floridulus straw as green particle emulsifier for O/W Pickering emulsion

(2019) Qi Li et al.   FOOD HYDROCOLLOIDS

Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions

(2019) Fangjian Ning et al.   FOOD HYDROCOLLOIDS

Application of different biopolymers for nanoencapsulation of antioxidants via electrohydrodynamic processes

(2019) MohammadReza Rostami et al.   FOOD HYDROCOLLOIDS

A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

(2019) Mengnan Ju et al.   FOOD HYDROCOLLOIDS

Water-insoluble dietary-fibers from Flammulina velutiper used as edible stabilizers for oil-in-water Pickering emulsions

(2019) Kanghui He et al.   FOOD HYDROCOLLOIDS

The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles

(2019) Sareh Boostani et al.   FOOD HYDROCOLLOIDS

Use of proteins for the delivery of flavours and other bioactive compounds

(2018) Gary Reineccius   FOOD HYDROCOLLOIDS

Preparation and antimicrobial activity of oregano essential oil Pickering emulsion stabilized by cellulose nanocrystals

(2018) Yan Zhou et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Encapsulation of Piper aduncum and Piper hispidinervum Essential Oils in Gelatin Nanoparticles: A Possible Sustainable Control Tool of A. aegypti , T. urticae and C. lataniae

(2018) Laiane S. Silva et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Carvacrol and linalool co-loaded in β-cyclodextrin-grafted chitosan nanoparticles as sustainable biopesticide aiming pest control

(2018) Estefânia V. R. Campos et al.   Scientific Reports

Enzymatic Hydrolysis in the Green Production of Bacterial Cellulose Nanocrystals

(2018) Cesare Rovera et al.   ACS Sustainable Chemistry & Engineering

Physicochemical characterization and study of molar mass of industrial gelatins by AsFlFFF-UV/MALS and chemometric approach

(2018) Simon Duthen et al.   PLoS One

Pickering Emulsions Electrostatically Stabilized by Cellulose Nanocrystals

(2018) Swambabu Varanasi et al.   Frontiers in Chemistry

Biopolymeric-based emulsions and their effects during processing, digestibility and bioaccessibility of bioactive compounds in food systems

(2018) Anil Kumar Anal et al.   FOOD HYDROCOLLOIDS

The formation and characterization of antioxidant pickering emulsions: Effect of the interactions between gliadin and chitosan

(2018) Meng-Fan Li et al.   FOOD HYDROCOLLOIDS

Synthesis of bacterial cellulose and bacterial cellulose nanocrystals for their applications in the stabilization of olive oil pickering emulsion

(2017) Huiqiong Yan et al.   FOOD HYDROCOLLOIDS

Use of essential oils in active food packaging: Recent advances and future trends

(2017) Regiane Ribeiro-Santos et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Structural Description of the Interface of Pickering Emulsions Stabilized by Cellulose Nanocrystals

(2016) Fanch Cherhal et al.   BIOMACROMOLECULES

Preparation of cellulose nanocrystals from asparagus ( Asparagus officinalis L.) and their applications to palm oil/water Pickering emulsion

(2016) Wenhang Wang et al.   CARBOHYDRATE POLYMERS

On the preparation and antibacterial activity of emulsions stabilized with nanocellulose particles

(2016) Veronika Mikulcová et al.   FOOD HYDROCOLLOIDS

The preparation, characterization, antimicrobial stability and in vitro release evaluation of fish gelatin films incorporated with cinnamon essential oil nanoliposomes

(2015) Jiulin Wu et al.   FOOD HYDROCOLLOIDS

Surfactant-enhanced cellulose nanocrystal Pickering emulsions

(2015) Zhen Hu et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Preparation and stabilization of d-limonene Pickering emulsions by cellulose nanocrystals

(2014) Chunxia Wen et al.   CARBOHYDRATE POLYMERS

Influence of nanoliposomes incorporation on properties of film forming dispersions and films based on corn starch and sodium caseinate

(2013) Alberto Jiménez et al.   FOOD HYDROCOLLOIDS

Effects of nanoliposomes based on soya, rapeseed and fish lecithins on chitosan thin films designed for tissue engineering

(2012) H.Y. Zhang et al.   CARBOHYDRATE POLYMERS

Antioxidant and antimicrobial properties of essential oils encapsulated in zein nanoparticles prepared by liquid–liquid dispersion method

(2012) Yunpeng Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cellulosic nanorods of various aspect ratios for oil in water Pickering emulsions

(2012) Irina Kalashnikova et al.   Soft Matter

Modulation of Cellulose Nanocrystals Amphiphilic Properties to Stabilize Oil/Water Interface

(2011) Irina Kalashnikova et al.   BIOMACROMOLECULES

High performance edible nanocomposite films containing bacterial cellulose nanocrystals

(2011) Johnsy George et al.   CARBOHYDRATE POLYMERS

Contact Angle Measurements on Smooth Nanocrystalline Cellulose (I) Thin Films

(2011) Theresa A. Dankovich et al.   JOURNAL OF ADHESION SCIENCE AND TECHNOLOGY

Pickering emulsions stabilized by cellulose nanocrystals grafted with thermo-responsive polymer brushes

(2011) Justin O. Zoppe et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

New Pickering Emulsions Stabilized by Bacterial Cellulose Nanocrystals

(2011) Irina Kalashnikova et al.   LANGMUIR

Preparation and properties of cellulose nanocrystals: Rods, spheres, and network

(2010) Ping Lu et al.   CARBOHYDRATE POLYMERS

On the mechanism of dissolution of cellulose

(2010) Björn Lindman et al.   JOURNAL OF MOLECULAR LIQUIDS

Effects of different sealing conditions on the seal strength of polypropylene films coated with a bio-based thin layer

(2009) Stefano Farris et al.   PACKAGING TECHNOLOGY AND SCIENCE

Exploiting particle shape in solid stabilized emulsions

(2009) Basavaraj Madivala et al.   Soft Matter

Development of polyion-complex hydrogels as an alternative approach for the production of bio-based polymers for food packaging applications: a review

(2009) Stefano Farris et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

(2008) A.A. Karim et al.   FOOD HYDROCOLLOIDS

Evaluation of a bio-coating as a solution to improve barrier, friction and optical properties of plastic films

(2008) Stefano Farris et al.   PACKAGING TECHNOLOGY AND SCIENCE