Interfacial properties of cellulose nanoparticles with different lengths from ginkgo seed shells

Production of nanocellulose with different length from ginkgo seed shells and applications for oil in water Pickering emulsions

(2020) Yang Ni et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Interfacial Rheology of Charged Anisotropic Cellulose Nanocrystals at the Air–Water Interface

(2019) Pascal Bertsch et al.   LANGMUIR

Designing Cellulose Nanofibrils for Stabilization of Fluid Interfaces

(2019) Pascal Bertsch et al.   BIOMACROMOLECULES

Adsorption and interfacial structure of nanocelluloses at fluid interfaces

(2019) Pascal Bertsch et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Construction of cellulose-based Pickering stabilizer as a novel interfacial antioxidant: A bioinspired oxygen protection strategy

(2019) Qi Li et al.   CARBOHYDRATE POLYMERS

Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength

(2019) Hoang Du Le et al.   FOOD HYDROCOLLOIDS

Cellulose nanofibers from banana peels as a Pickering emulsifier: High-energy emulsification processes

(2018) Ana Letícia Rodrigues Costa et al.   CARBOHYDRATE POLYMERS

Cellulose-rich oleogels prepared with an emulsion-templated approach

(2018) Yang Jiang et al.   FOOD HYDROCOLLOIDS

Fabrication of milled cellulose particles-stabilized Pickering emulsions

(2018) Xuanxuan Lu et al.   FOOD HYDROCOLLOIDS

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

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

Flexible Cellulose Nanofibrils as Novel Pickering Stabilizers: The Emulsifying Property and Packing Behavior

(2018) Qi Li et al.   FOOD HYDROCOLLOIDS

Modifying the Contact Angle of Anisotropic Cellulose Nanocrystals: Effect on Interfacial Rheology and Structure

(2018) Merel E. H. van den Berg et al.   LANGMUIR

Adsorption and Interfacial Layer Structure of Unmodified Nanocrystalline Cellulose at Air/Water Interfaces

(2018) Pascal Bertsch et al.   LANGMUIR

Interfacial properties of green leaf cellulosic particles

(2017) A. Tamayo Tenorio et al.   FOOD HYDROCOLLOIDS

Biopolymer-based particles as stabilizing agents for emulsions and foams

(2017) Eric Dickinson   FOOD HYDROCOLLOIDS

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

(2016) Fanch Cherhal et al.   BIOMACROMOLECULES

Improvement of emulsifying properties of soy protein through selective hydrolysis: Interfacial shear rheology of adsorption layer

(2016) Weiwei Li et al.   FOOD HYDROCOLLOIDS

Industrial and crop wastes: A new source for nanocellulose biorefinery

(2016) Araceli García et al.   INDUSTRIAL CROPS AND PRODUCTS

Recent Studies of Pickering Emulsions: Particles Make the Difference

(2016) Jie Wu et al.   Small

Food-grade particles for emulsion stabilization

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

Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

(2016) Jie Xiao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Hard and soft colloids at fluid interfaces: Adsorption, interactions, assembly & rheology

(2015) Omkar S. Deshmukh et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Different preparation methods and properties of nanostructured cellulose from various natural resources and residues: a review

(2015) Mehdi Jonoobi et al.   CELLULOSE

Stabilizing oil-in-water emulsion with amorphous cellulose

(2015) Xuejuan Jia 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

Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity

(2014) Chloe Amine et al.   FOOD HYDROCOLLOIDS

Rheology and adsorption behaviour of β-casein and β-lactoglobulin mixed layers at the sunflower oil/water interface

(2013) Lucia Seta et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

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

(2013) Thunnalin Winuprasith et al.   FOOD HYDROCOLLOIDS

Non-equilibrium nature of two-dimensional isotropic and nematic coexistence in amyloid fibrils at liquid interfaces

(2013) Sophia Jordens et al.   Nature Communications

The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces

(2012) Lucia Seta et al.   FOOD HYDROCOLLOIDS

Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?

(2012) Eléonore Bouyer et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Capillary interactions between anisotropic particles

(2012) Lorenzo Botto et al.   Soft Matter

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

Hydroxypropylmethylcellulose–β-lactoglobulin mixtures at the oil–water interface. Bulk, interfacial and emulsification behavior as affected by pH

(2011) Nerina A. Camino et al.   FOOD HYDROCOLLOIDS

Shear-induced coalescence of oil-in-water Pickering emulsions

(2011) Catherine P. Whitby et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

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

(2011) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Adsorption of proteins at the oil/water interface—Observation of protein adsorption by interfacial shear stress measurements

(2010) Stefania G. Baldursdottir et al.   COLLOIDS AND SURFACES B-BIOINTERFACES