Oil‐in‐water Pickering emulsion stabilization with oppositely charged polysaccharide particles: chitin nanocrystals/fucoidan complexes

High Internal Phase Oil-in-Water Pickering Emulsions Stabilized by Chitin Nanofibrils: 3D Structuring and Solid Foam 

(2020) Ya Zhu et al.   ACS Applied Materials & Interfaces

Chirality from Cryo-Electron Tomograms of Nanocrystals Obtained by Lateral Disassembly and Surface Etching of Never-Dried Chitin

(2020) Long Bai et al.   ACS Nano

Comparison of acidic deep eutectic solvents in production of chitin nanocrystals

(2020) Yang Yuan et al.   CARBOHYDRATE POLYMERS

Camel α−lactalbumin at the oil−water interface: Effect of protein concentration and pH change on surface characteristics and emulsifying properties

(2020) Maroua Ellouze et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Sustainable food-grade Pickering emulsions stabilized by plant-based particles

(2020) Anwesha Sarkar et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Chitin Pickering Emulsion for Oil Inclusion in Composite Films

(2020) Clara Jiménez-Saelices et al.   CARBOHYDRATE POLYMERS

Soluble dietary fiber and polyphenol complex in lotus root: Preparation, interaction and identification

(2020) Shuyi Li et al.   FOOD CHEMISTRY

Fabrication and characterization of resistant starch stabilized Pickering emulsions

(2020) Xuanxuan Lu et al.   FOOD HYDROCOLLOIDS

Zein/soluble soybean polysaccharide composite nanoparticles for encapsulation and oral delivery of lutein

(2020) Hao Li et al.   FOOD HYDROCOLLOIDS

Stabilization of Pickering emulsions using starch nanocrystals treated with alkaline solution

(2020) Ke Wang 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

Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 2. In vitro lipid digestion

(2019) Long Bai et al.   FOOD HYDROCOLLOIDS

Soluble eggshell membrane protein-loaded chitosan/fucoidan nanoparticles for treatment of defective intestinal epithelial cells

(2019) Meng-Chen Lee et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties

(2019) Yingxin Wang et al.   FOOD CHEMISTRY

Emulsifying properties of wheat germ:Influence of pH and NaCl

(2019) Yong Liu et al.   FOOD HYDROCOLLOIDS

Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density

(2019) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

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

(2019) Hoang Du Le et al.   FOOD HYDROCOLLOIDS

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

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

Ability of casein hydrolysate-carboxymethyl chitosan conjugates to stabilize a nanoemulsion: Improved freeze-thaw and pH stability

(2019) Lixin Wang et al.   FOOD HYDROCOLLOIDS

Effect of metal ions and pH on the emulsifying properties of polysaccharide conjugates prepared from low-grade green tea

(2019) Yu Han et al.   FOOD HYDROCOLLOIDS

Comparison of nanocrystals and nanofibers produced from shrimp shell α-chitin: From energy production to material cytotoxicity and Pickering emulsion properties

(2018) Fatma Larbi et al.   CARBOHYDRATE POLYMERS

High internal phase emulsions stabilized by starch nanocrystals

(2018) Tao Yang et al.   FOOD HYDROCOLLOIDS

Production and characterization of chitin nanocrystals from prawn shell and their application for stabilization of Pickering emulsions

(2018) Mohammad Reza Barkhordari et al.   FOOD HYDROCOLLOIDS

Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations

(2018) Yang Lan et al.   FOOD HYDROCOLLOIDS

On the shear stability of water-in-water Pickering emulsions stabilized with silica nanoparticles

(2018) Christopher Griffith et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

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

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

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

(2018) Qi Li et al.   FOOD HYDROCOLLOIDS

Deciphering the characteristics of soybean oleosome-associated protein in maintaining the stability of oleosomes as affected by pH

(2017) Baokun Qi et al.   FOOD RESEARCH INTERNATIONAL

Self assembly of oppositely charged latex particles at oil-water interface

(2017) Trivikram Nallamilli et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Preparation of chitin nanofibers by surface esterification of chitin with maleic anhydride and mechanical treatment

(2016) Yihun Fantahun Aklog et al.   CARBOHYDRATE POLYMERS

The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth

(2016) Khadije Abdolmaleki et al.   CARBOHYDRATE POLYMERS

Structural characterization and effect on anti-angiogenic activity of a fucoidan from Sargassum fusiforme

(2016) Qifei Cong et al.   CARBOHYDRATE POLYMERS

Application of image processing to assess emulsion stability and emulsification properties of Arabic gum

(2015) Abdullah Hosseini et al.   CARBOHYDRATE POLYMERS

Stabilization of Pickering Emulsions with Oppositely Charged Latex Particles: Influence of Various Parameters and Particle Arrangement around Droplets

(2015) Trivikram Nallamilli et al.   LANGMUIR

Chitosan-sheath and chitin-core nanowhiskers

(2014) Antonio G.B. Pereira et al.   CARBOHYDRATE POLYMERS

Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment

(2013) Yun Shao et al.   FOOD HYDROCOLLOIDS

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

Oil-in-water emulsions stabilized by chitin nanocrystal particles

(2011) Maria V. Tzoumaki et al.   FOOD HYDROCOLLOIDS

Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates

(2010) Gonzalo G. Palazolo et al.   FOOD HYDROCOLLOIDS

Preparation of Fucoidan-Chitosan Hydrogel and Its Application as Burn Healing Accelerator on Rabbits

(2008) Ali Demir Sezer et al.   BIOLOGICAL & PHARMACEUTICAL BULLETIN