Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes

Fabrication, Physicochemical Stability, and Microstructure of Coenzyme Q10 Pickering Emulsions Stabilized by Resveratrol-Loaded Composite Nanoparticles

(2020) Yang Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characteristics and rheological behavior of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles via high-pressure homogenization

(2020) Zhongyang Ren et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions

(2020) Yang Wei et al.   FOOD HYDROCOLLOIDS

Food-grade emulsions stabilized by marine Antarctic krill (Euphausia superba) proteins with long-term physico-chemical stability

(2020) Yufeng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fabrication and Characterization of Novel Water-Insoluble Protein Porous Materials Derived from Pickering High Internal-Phase Emulsions Stabilized by Gliadin–Chitosan-Complex Particles

(2019) Fu-Zhen Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification

(2019) Li Cheng Sow et al.   FOOD HYDROCOLLOIDS

Octenylsuccinate quinoa starch granule-stabilized Pickering emulsion gels: Preparation, microstructure and gelling mechanism

(2019) Songnan Li et al.   FOOD HYDROCOLLOIDS

Effects of pectin polydispersity on zein/pectin composite nanoparticles (ZAPs) as high internal-phase Pickering emulsion stabilizers

(2019) Yang Jiang et al.   CARBOHYDRATE POLYMERS

Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours

(2019) Rashim Setia et al.   FOOD RESEARCH INTERNATIONAL

Functional properties and structural profiles of water-insoluble proteins from three types of tea residues

(2019) Zhongyang Ren et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues

(2019) Zhongyang Ren et al.   FOOD HYDROCOLLOIDS

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

(2019) Ke Li et al.   FOOD HYDROCOLLOIDS

Influence of carboxymethylcellulose on the interaction between ovalbumin and tannic acid via noncovalent bonds and its effects on emulsifying properties

(2019) Yang Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

(2018) Monique Barreto Santos et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

A novel polysaccharide gel bead enabled oral enzyme delivery with sustained release in small intestine

(2018) Yi-Wei Wang et al.   FOOD HYDROCOLLOIDS

Microencapsulation of fish oil using thiol-modified β-lactoglobulin fibrils/chitosan complex: A study on the storage stability and in vitro release

(2018) Hon Weng Chang et al.   FOOD HYDROCOLLOIDS

Effects of κ-carrageenan on the structure and rheological properties of fish gelatin

(2018) Li Cheng Sow et al.   JOURNAL OF FOOD ENGINEERING

Structural Modification of Fish Gelatin by the Addition of Gellan, κ-Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin

(2018) Li Cheng Sow et al.   JOURNAL OF FOOD 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

Modulation of whey protein-kappa carrageenan hydrogel properties via enzymatic protein modification

(2018) Michael J. Selig et al.   Food & Function

Novel bilayer emulsions co-stabilized by zein colloidal particles and propylene glycol alginate. Part 1:Fabrication and characterization

(2018) Yang Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions

(2018) Iris Tavernier et al.   JOURNAL OF FOOD ENGINEERING

Complexation of lysozyme with lambda carrageenan: Complex characterization and protein stability

(2018) Yurij A. Antonov et al.   FOOD HYDROCOLLOIDS

Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method

(2018) Yige Zhou et al.   FOOD CHEMISTRY

Interaction of vitamin D3 with beta-lactoglobulin at high vitamin/protein ratios: Characterization of size and surface charge of nanoparticles

(2018) Romina P. Berino et al.   FOOD HYDROCOLLOIDS

Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan

(2018) Li Cheng Sow et al.   FOOD HYDROCOLLOIDS

Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes

(2017) Iris Tavernier et al.   FOOD HYDROCOLLOIDS

Microfluidization initiated cross-linking of gliadin particles for structured algal oil emulsions

(2017) Xiao Liu et al.   FOOD HYDROCOLLOIDS

Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization

(2017) Ali Marefati et al.   FOOD HYDROCOLLOIDS

Development of stable Pickering emulsions/oil powders and Pickering HIPEs stabilized by gliadin/chitosan complex particles

(2017) D. B. Yuan et al.   Food & Function

Development of a soy protein isolate–carrageenan–quercetagetin non-covalent complex for the stabilization of β-carotene emulsions

(2017) Like Mao et al.   Food & Function

Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)

(2016) Li-Juan Wang et al.   FOOD CHEMISTRY

Reprint of “Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of gel-like emulsions and their potential as sustained-release delivery systems for β-carotene”

(2016) Fu Liu et al.   FOOD HYDROCOLLOIDS

Cardioprotective mechanism of omega-3 polyunsaturated fatty acids

(2016) Jin Endo et al.   Journal of Cardiology

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

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

Aggregation behavior of partially crystalline oil-in-water emulsions: Part I – Characterization under steady shear

(2015) G. Thomas Fuller et al.   FOOD HYDROCOLLOIDS

Membrane-Integrated Glass Capillary Device for Preparing Small-Sized Water-in-Oil-in-Water Emulsion Droplets

(2015) Kazuki Akamatsu et al.   LANGMUIR

Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies

(2015) Russell J de Souza et al.   BMJ-British Medical Journal

Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies

(2015) Russell J de Souza et al.   BMJ-British Medical Journal

Protein-Based Pickering Emulsion and Oil Gel Prepared by Complexes of Zein Colloidal Particles and Stearate

(2014) Zhi-Ming Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biopolymer-Based Structuring of Liquid Oil into Soft Solids and Oleogels Using Water-Continuous Emulsions as Templates

(2014) Ashok R. Patel et al.   LANGMUIR

Edible oleogels based on water soluble food polymers: preparation, characterization and potential application

(2014) Ashok R. Patel et al.   Food & Function

Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

(2013) Fu Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cold, gel-like whey protein emulsions by microfluidisation emulsification: Rheological properties and microstructures

(2011) Fu Liu et al.   FOOD CHEMISTRY

Maltodextrin/pectin microparticles by spray drying as carrier for nutraceutical extracts

(2011) Francesca Sansone et al.   JOURNAL OF FOOD ENGINEERING

Gwyddion: an open-source software for SPM data analysis

(2011) David Nečas et al.   Open Physics

Determination of critical gelation conditions of κ-carrageenan by viscosimetric and FT-IR analyses

(2010) Murat Şen et al.   FOOD RESEARCH INTERNATIONAL