Fabrication and characterization of novel edible Pickering emulsion gels stabilized by dihydromyricetin

Effects of Na+ on the cold gelation between a low-methoxyl pectin extracted from Premna microphylla turcz and soy protein isolate

(2020) Fang-Fang Zhou et al.   FOOD HYDROCOLLOIDS

Solid Self‐Emulsifying Delivery System (S‐SEDS) of Dihydromyricetin: A New Way for Preparing Functional Food

(2019) Dantong Wang et al.   JOURNAL OF FOOD SCIENCE

Dihydromyricetin: A review on identification and quantification methods, biological activities, chemical stability, metabolism and approaches to enhance its bioavailability

(2019) Dan Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2019) Songnan Li et al.   FOOD CHEMISTRY

Complex of raw chitin nanofibers and zein colloid particles as stabilizer for producing stable pickering emulsions

(2019) Gege Sun et al.   FOOD HYDROCOLLOIDS

Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara

(2019) Tao Yang et al.   FOOD HYDROCOLLOIDS

The use of antioxidant rutin hydrate Pickering particles to combat lipid oxidation in O/W emulsions

(2019) John Noon et al.   JOURNAL OF FOOD ENGINEERING

High internal phase emulsions stabilized by starch nanocrystals

(2018) Tao Yang et al.   FOOD HYDROCOLLOIDS

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

(2018) Yuan Zou et al.   FOOD HYDROCOLLOIDS

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

Ovalbumin as an Outstanding Pickering Nanostabilizer for High Internal Phase Emulsions

(2018) Yan-Teng Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bridging Molecular Docking to Molecular Dynamics in Exploring Ligand-Protein Recognition Process: An Overview

(2018) Veronica Salmaso et al.   Frontiers in Pharmacology

Insights of the ability of gelatinized fractions from non-chemical modified corn, rice, wheat, and waxy corn starches to stabilize O/W emulsions

(2018) D. Gómez-Luría et al.   FOOD HYDROCOLLOIDS

Multiple Water-in-Oil-in-Water Emulsion Gels Based on Self-Assembled Saponin Fibrillar Network for Photosensitive Cargo Protection

(2017) Lulu Ma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Molecular dynamics simulation of four typical surfactants at oil/water interface

(2017) Peng Shi et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Thermoresponsive structured emulsions based on the fibrillar self-assembly of natural saponin glycyrrhizic acid

(2017) Zhili Wan et al.   Food & Function

Engineered emulsions for obesity treatment

(2016) Ashkan Madadlou et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

(2016) Jie Xiao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Carbonic anhydrase inhibitors: Design, synthesis, kinetic, docking and molecular dynamics analysis of novel glycine and phenylalanine sulfonamide derivatives

(2015) İsmail Fidan et al.   BIOORGANIC & MEDICINAL CHEMISTRY

Pickering Emulsions for Food Applications: Background, Trends, and Challenges

(2015) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications

(2014) Marilyn Rayner et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Pickering stabilization of foams and emulsions with particles of biological origin

(2014) Stephanie Lam et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Design of high-loading and high-stability viscoelastic emulsions for polymethoxyflavones

(2013) Yuwen Ting et al.   FOOD RESEARCH INTERNATIONAL

In vitrolipid digestion of chitinnanocrystal stabilized o/w emulsions

(2012) Maria V. Tzoumaki et al.   Food & Function

Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizers

(2011) Zijun Luo et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Particle-Stabilizing Effects of Flavonoids at the Oil−Water Interface

(2011) Zijun Luo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New Pickering Emulsions Stabilized by Bacterial Cellulose Nanocrystals

(2011) Irina Kalashnikova et al.   LANGMUIR

PACKMOL: A package for building initial configurations for molecular dynamics simulations

(2009) L. Martínez et al.   JOURNAL OF COMPUTATIONAL CHEMISTRY

CHARACTERIZATION AND ANTIOXIDANT ACTIVITY OF FLAVONOID-RICH EXTRACTS FROM LEAVES OF AMPELOPSIS GROSSEDENTATA

(2009) JIANHUA GAO et al.   JOURNAL OF FOOD BIOCHEMISTRY

Microrheology of the Liquid-Solid Transition during Gelation

(2008) Travis H. Larsen et al.   PHYSICAL REVIEW LETTERS