Stability of pH-responsive Pickering emulsion stabilized by carboxymethyl starch/xanthan gum combinations

Induction effect of NaCl on the formation and stability of emulsions stabilized by carboxymethyl starch/xanthan gum combinations

(2020) Xuran Cai et al.   FOOD HYDROCOLLOIDS

Neutral hydrocolloids promote shear-induced elasticity and gel strength of gelatinized waxy potato starch

(2020) Fang Fang et al.   FOOD HYDROCOLLOIDS

Food-grade particle stabilized pickering emulsion using modified sago (Metroxylon sagu) starch nanocrystal

(2020) Ahmad Azfaralariff et al.   JOURNAL OF FOOD ENGINEERING

Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation

(2019) Xuran Cai et al.   FOOD HYDROCOLLOIDS

Starch based Pickering emulsions: Fabrication, properties, and applications

(2019) Fan Zhu   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles?

(2019) Anja Schröder et al.   FOOD RESEARCH INTERNATIONAL

Synthesis of folate mediated carboxymethyl cellulose fatty acid ester and application in drug controlled release

(2019) Jinfeng Li et al.   CARBOHYDRATE POLYMERS

Pickering emulsion stabilized by amphiphilic pH-sensitive starch nanoparticles as therapeutic containers

(2019) Parisa Sufi-Maragheh et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel Pickering stabilizers: Physical stability and rheological properties

(2019) Xiao-Min Li et al.   FOOD HYDROCOLLOIDS

Influence of xanthan and agar-agar on thermo-functional, morphological, pasting and rheological properties of elephant foot yam (Amorphophallus paeoniifolius) starch

(2019) Mohit Nagar et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Rheological and microstructural behaviour of xanthan gum and xanthan gum-Tween 80 emulsions during in vitro digestion

(2019) M. Espert et al.   FOOD HYDROCOLLOIDS

Pickering emulsions synergistic-stabilized by amphoteric lignin and SiO2 nanoparticles: Stability and pH-responsive mechanism

(2019) Shuo Lu et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

A comparison of the static and dynamic stability of Pickering emulsions

(2019) Christopher Griffith et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network

(2019) Songnan Li et al.   FOOD CHEMISTRY

pH-Responsive crude oil-in-water Pickering emulsion stabilized by polyacrylamide nanogels

(2019) Jiaming Geng et al.   FUEL

Preparation and characterization of pH-responsive Pickering emulsion stabilized by grafted carboxymethyl starch nanoparticles

(2019) Zhigang Xiao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Synthesis and characterization of rice starch laurate as food-grade emulsifier for canola oil-in-water emulsions

(2018) Y.V. García-Tejeda et al.   CARBOHYDRATE POLYMERS

Rapid and non-invasive detection and imaging of the hydrocolloid-injected prawns with low-field NMR and MRI

(2018) Min Li et al.   FOOD CHEMISTRY

Intrinsic viscosity of binary gum mixtures with xanthan gum and guar gum: Effect of NaCl, sucrose, and pH

(2018) J.H. Bak et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Opposite results of emulsion stability evaluated by the TSI and the phase separation proportion

(2018) Keliang Wang 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

Influence of pH and Xanthan Gum on long-term stability of crayfish-based emulsions

(2017) M. Felix et al.   FOOD HYDROCOLLOIDS

Influence of NaCl on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum

(2017) Yunbing Tan et al.   FOOD HYDROCOLLOIDS

Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature

(2017) Xingfeng Xu et al.   FOOD HYDROCOLLOIDS

Modulation of Cyclodextrin Particle Amphiphilic Properties to Stabilize Pickering Emulsion

(2017) Yongkang Xi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The enhanced stability and biodegradation of dispersed crude oil droplets by Xanthan Gum as an additive of chemical dispersant

(2017) Aiqin Wang et al.   MARINE POLLUTION BULLETIN

Flow properties of o/w emulsions as affected by xanthan gum, guar gum and carboxymethyl cellulose interactions studied by a mixture regression modelling

(2016) Ibrahim Nor Hayati et al.   FOOD HYDROCOLLOIDS

Some properties of xanthan gum in aqueous solutions: effect of temperature and pH

(2016) Cristina-Eliza Brunchi et al.   JOURNAL OF POLYMER RESEARCH

Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch

(2015) Veljko Krstonošić et al.   FOOD HYDROCOLLOIDS

Rheological characterization of pH-responsive carboxymethyl starch/β-cyclodextrin microgels

(2015) Bao Zhang et al.   STARCH-STARKE

Gums tuning the rheological properties of modified maize starch pastes: Differences between guar and xanthan

(2014) Bart Heyman et al.   FOOD HYDROCOLLOIDS

Emulsions stabilized with organic solid particles

(2011) Faiza Laredj-Bourezg et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions

(2011) Séverine Desplanques et al.   FOOD HYDROCOLLOIDS

Preparation and thermal stability of carboxymethyl starch/quaternary ammonium salts complexes

(2010) Vittoria Balsamo et al.   CARBOHYDRATE POLYMERS

Food emulsions and foams: Stabilization by particles

(2009) Eric Dickinson   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Comparison of solid particles, globular proteins and surfactants as emulsifiers

(2008) S. Tcholakova et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS