Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound

Polysaccharide-based edible emulsion gel stabilized by regenerated cellulose

(2019) Yang Jiang et al.   FOOD HYDROCOLLOIDS

An overview on preparation of emulsion-filled gels and emulsion particulate gels

(2019) Toktam Farjami et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dandelion polysaccharide suppresses lipid oxidation in Antarctic krill (Euphausia superba)

(2019) Jiaqi Bao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications

(2019) Claire Albert et al.   JOURNAL OF CONTROLLED RELEASE

Production of High Internal Phase Emulsion with a Miniature Twin Screw Extruder

(2019) Ce Zhou et al.   ACS Omega

Investigation of synergistic effect of nanoparticle and surfactant in macro emulsion based EOR application in oil reservoirs

(2018) Neetish Kumar Maurya et al.   CHEMICAL ENGINEERING RESEARCH & DESIGN

Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type

(2018) Xufeng Wang et al.   Food Biophysics

Rheological behavior of emulsion gels stabilized by zein/tannic acid complex particles

(2018) Yuan Zou et al.   FOOD HYDROCOLLOIDS

Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins

(2018) Jovana Glusac et al.   FOOD HYDROCOLLOIDS

Functional emulsion gels with potential application in meat products

(2018) Camila de Souza Paglarini et al.   JOURNAL OF FOOD ENGINEERING

The effects of Plantago major seed gum on steady and dynamic oscillatory shear rheology of sunflower oil-in-water emulsions

(2018) Rasoul Niknam et al.   JOURNAL OF TEXTURE STUDIES

Investigation of stability, consistency, and oil oxidation of emulsion filled gel prepared by inulin and rice bran oil using ultrasonic radiation

(2018) Newsha Nourbehesht et al.   ULTRASONICS SONOCHEMISTRY

Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels

(2018) Somayeh Zamani et al.   Food & Function

Physical properties of emulsion gels formulated with sonicated soy protein isolate

(2018) Camila S. Paglarini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Ultrasonic-Assisted Fabrication of Concentrated Triglyceride Nanoemulsions and Nanogels

(2018) Mohammad Nejatian et al.   LANGMUIR

High internal phase water-in-oil emulsions stabilized by food-grade starch

(2018) Qiang Zhao et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure

(2018) Xinbo Zhuang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

(2018) Wei Liu et al.   FOOD HYDROCOLLOIDS

Impact of sol-gel transition on the ultrasonic properties of complex model foods: Application to agar/gelatin gels and emulsion filled gels

(2018) Mathieu Mantelet et al.   FOOD HYDROCOLLOIDS

Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation

(2018) Huina Zheng et al.   FOOD CHEMISTRY

The influence of ultrasound on the stability of dairy-based, emulsifier-free emulsions: rheological and morphological aspect

(2017) Duygu Aslan et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Mass balance for isoelectric solubilization/precipitation of carp, chicken, menhaden, and krill

(2017) Liu Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum

(2017) Ivana M. Geremias-Andrade et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sodium Caseinate/Sunflower Oil Emulsion-Based Gels for Structuring Food

(2016) Juan M. Montes de Oca-Ávalos et al.   Food and Bioprocess Technology

Physical chemistry of highly concentrated emulsions

(2015) Reza Foudazi et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Rheological characterization of gel-in-oil-in-gel type structured emulsions

(2015) Ashok R. Patel et al.   FOOD HYDROCOLLOIDS

Extracting Protein from Antarctic Krill (Euphausia superba)

(2015) Xiang-Ming Qi et al.   Journal of Aquatic Food Product Technology

Thixotropy and its estimation of water-in-waxy crude emulsion gels

(2015) Liping Guo et al.   JOURNAL OF PETROLEUM SCIENCE AND ENGINEERING

Cellulose Nanoparticles: Structure–Morphology–Rheology Relationships

(2015) Mei-Chun Li et al.   ACS Sustainable Chemistry & Engineering

Synergistic Stabilization of Emulsions and Emulsion Gels with Water-Soluble Polymers and Cellulose Nanocrystals

(2015) Zhen Hu et al.   ACS Sustainable Chemistry & Engineering

Effect of gel structure on the gastric digestion of whey protein emulsion gels

(2014) Qing Guo et al.   Soft Matter

A pendant drop method for the production of calibrated double emulsions and emulsion gels

(2014) Alexandre Schmit et al.   RSC Advances

Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism

(2012) Chuan-He Tang et al.   FOOD HYDROCOLLOIDS

Production of cosmetic purpose collagen containing antimicrobial emulsion with certain essential oils

(2012) Ali Yorgancioglu et al.   INDUSTRIAL CROPS AND PRODUCTS

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

Linear viscoelastic assessment of cold gel-like emulsions stabilized with bovine gelatin

(2010) Gabriel Lorenzo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY