Edible high internal phase Pickering emulsion with double-emulsion morphology
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Edible high internal phase Pickering emulsion with double-emulsion morphology
Authors
Keywords
High internal phase pickering emulsion, Double emulsion, Zein nanoparticle, Lecithin, Interfacial rheology
Journal
FOOD HYDROCOLLOIDS
Volume 111, Issue -, Pages 106405
Publisher
Elsevier BV
Online
2020-10-13
DOI
10.1016/j.foodhyd.2020.106405
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Microgel Particles at Interfaces: Phenomena, Principles, and Opportunities in Food Sciences
- (2019) Man-hin Kwok et al. LANGMUIR
- Protein-Based Pickering High Internal Phase Emulsions as Nutraceutical Vehicles of and the Template for Advanced Materials: A Perspective Paper
- (2019) Xiao-Nan Huang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Reversible Adsorption of Nanoparticles at Surfactant-Laden Liquid–Liquid Interfaces
- (2019) Joeri Smits et al. LANGMUIR
- High-Internal-Phase Pickering Emulsions Stabilized Solely by Peanut-Protein-Isolate Microgel Particles with Multiple Potential Applications
- (2018) Bo Jiao et al. ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
- Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility
- (2018) Xing Chen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Exploiting the pliability and lateral mobility of Pickering emulsion for enhanced vaccination
- (2018) Yufei Xia et al. NATURE MATERIALS
- Gelatin Particle-Stabilized High-Internal Phase Emulsions for Use in Oral Delivery Systems: Protection Effect and in Vitro Digestion Study
- (2017) Huan Tan et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Development of stable Pickering emulsions/oil powders and Pickering HIPEs stabilized by gliadin/chitosan complex particles
- (2017) D. B. Yuan et al. Food & Function
- High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration
- (2017) Wahyu Wijaya et al. Food & Function
- Stability and controlled release of lutein loaded in zein nanoparticles with and without lecithin and pluronic F127 surfactants
- (2016) Thanida Chuacharoen et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles
- (2016) Ya-Qiong Hu et al. FOOD HYDROCOLLOIDS
- High internal phase emulsion with double emulsion morphology and their templated porous polymer systems
- (2016) Lei Lei et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers
- (2016) Meltem Serdaroğlu et al. MEAT SCIENCE
- Recent Studies of Pickering Emulsions: Particles Make the Difference
- (2016) Jie Wu et al. Small
- The Interaction between Zein and Lecithin in Ethanol-Water Solution and Characterization of Zein–Lecithin Composite Colloidal Nanoparticles
- (2016) Lei Dai et al. PLoS One
- Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion
- (2015) N.P. Aditya et al. FOOD CHEMISTRY
- Fundamental Study of Emulsions Stabilized by Soft and Rigid Particles
- (2015) Zifu Li et al. LANGMUIR
- Stimuli-responsive Pickering emulsions: recent advances and potential applications
- (2015) Juntao Tang et al. Soft Matter
- Pickering Emulsions for Food Applications: Background, Trends, and Challenges
- (2015) Claire C. Berton-Carabin et al. Annual Review of Food Science and Technology
- Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers
- (2014) Huan Tan et al. ACS Applied Materials & Interfaces
- Blending Lecithin and Gelatin Improves the Formation of Thymol Nanodispersions
- (2014) Jia Xue et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- A standardised static in vitro digestion method suitable for food – an international consensus
- (2014) M. Minekus et al. Food & Function
- Stability and in vitro digestibility of emulsions containing lecithin and whey proteins
- (2013) Raphaela Araujo Mantovani et al. Food & Function
- 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
- Stability and release properties of double emulsions for food applications
- (2011) Lanny Sapei et al. FOOD HYDROCOLLOIDS
- Functional Porous Polymers by Emulsion Templating: Recent Advances
- (2010) Scott D. Kimmins et al. ADVANCED FUNCTIONAL MATERIALS
- Double Emulsions Stabilized by Food Biopolymers
- (2010) Eric Dickinson Food Biophysics
- High Internal Phase Emulsions Stabilized Solely by Functionalized Silica Particles
- (2009) Vivian O. Ikem et al. ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
- High Internal Phase Emulsions Stabilized Solely by Microgel Particles
- (2009) Zifu Li et al. ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
- Pickering w/o emulsions: Drug release and topical delivery
- (2008) Justyna Frelichowska et al. INTERNATIONAL JOURNAL OF PHARMACEUTICS
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now