Using Flammulina velutipes derived chitin-glucan nanofibrils to stabilize palm oil emulsion:A novel food grade Pickering emulsifier

Surface properties of chitin-glucan nanopapers from Agaricus bisporus

(2020) Wan Mohd Fazli Wan Nawawi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge

(2020) Hongjie Dai et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

High internal phase emulsions stabilized by starch nanocrystals

(2018) Tao Yang et al.   FOOD HYDROCOLLOIDS

A novel biodegradable film from edible mushroom ( F . velutipes ) by product: Microstructure, mechanical and barrier properties associated with the fiber morphology

(2018) Wenhang Wang et al.   Innovative Food Science & Emerging Technologies

Effects of polysaccharides from the base of Flammulina Velutipes stipe on growth of murine RAW264.7, B16F10 and L929 cells

(2018) Gui-tang Chen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Enzymatic hydrolysis combined with high-pressure homogenisation for the preparation of polysaccharide-based nanoparticles from the by-product of Flammulina velutipes

(2018) Wenhang Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

(2017) Tao Zeng et al.   FOOD CHEMISTRY

Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic

(2017) Virginia Castel et al.   FOOD HYDROCOLLOIDS

Effects of flaxseed gum concentrations and pH values on the stability of oil-in-water emulsions

(2017) Meng Wang et al.   FOOD HYDROCOLLOIDS

Technology optimization of chitosan production from Aspergillus niger biomass and its functional activities

(2017) Khayria M. Abdel-Gawad et al.   FOOD HYDROCOLLOIDS

Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages: Influence of heating temperature on physicochemical stability during chilled storage

(2017) Vassilios Raikos   FOOD HYDROCOLLOIDS

Effect of modification of octenyl succinate starch with mineral elements on the stability and rheological properties of oil-in-water emulsions

(2017) Karolina Królikowska et al.   FOOD HYDROCOLLOIDS

Structures, biological activities, and industrial applications of the polysaccharides from Hericium erinaceus (Lion’s Mane) mushroom: A review

(2017) Xirui He et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characteristics and Rheological Properties of Polysaccharide Nanoparticles from Edible Mushrooms (Flammulina velutipes)

(2017) Wenhang Wang et al.   JOURNAL OF FOOD SCIENCE

Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration

(2017) Zhiming Gao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Melatonin-based pickering emulsion for skin's photoprotection

(2016) Joana Marto et al.   DRUG DELIVERY

Multifunctional role of β-1, 3 glucan binding protein purified from the haemocytes of blue swimmer crab Portunus pelagicus and in vitro antibacterial activity of its reaction product

(2016) Mahalingam Anjugam et al.   FISH & SHELLFISH IMMUNOLOGY

Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation

(2016) Bakht Ramin Shah et al.   FOOD HYDROCOLLOIDS

Microbial cells as colloidal particles: Pickering oil-in-water emulsions stabilized by bacteria and yeast

(2016) Hassan Firoozmand et al.   FOOD RESEARCH INTERNATIONAL

Holocellulose Nanocrystals: Amphiphilicity, Oil/Water Emulsion, and Self-Assembly

(2015) Feng Jiang et al.   BIOMACROMOLECULES

Chitin–glucan complex production by Komagataella pastoris : Downstream optimization and product characterization

(2015) Inês Farinha et al.   CARBOHYDRATE POLYMERS

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

(2015) Veljko Krstonošić et al.   FOOD HYDROCOLLOIDS

Effects of extraction methods on the antioxidant activities of polysaccharides obtained from Flammulina velutipes

(2013) Zuofa Zhang et al.   CARBOHYDRATE POLYMERS

Emulsions stabilized with solid nanoparticles: Pickering emulsions

(2013) Yves Chevalier et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Fabrication of starch-based nanospheres to stabilize pickering emulsion

(2012) Ying Tan et al.   CARBOHYDRATE POLYMERS

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

(2012) Irina Kalashnikova et al.   Soft Matter

Purification, characterization and anti-proliferation activity of polysaccharides from Flammulina velutipes

(2011) Wenjian Yang et al.   CARBOHYDRATE POLYMERS

Fat crystals and water-in-oil emulsion stability

(2011) Supratim Ghosh et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions

(2011) Maryam Kargar et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

New Pickering Emulsions Stabilized by Bacterial Cellulose Nanocrystals

(2011) Irina Kalashnikova et al.   LANGMUIR

Food emulsions and foams: Stabilization by particles

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