Preparation of high thermal stability gelatin emulsion and its application in 3D printing

Thermoresponsive starch-based particle-stabilized Pickering high internal phase emulsions as nutraceutical containers for controlled release

(2020) Chao Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Transglutaminases: part I—origins, sources, and biotechnological characteristics

(2020) Lovaine Duarte et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Polymerization of cellulose nanocrystals-based Pickering HIPE towards green porous materials

(2020) H. Dupont et al.   CARBOHYDRATE POLYMERS

Formulation of pH and temperature dual-responsive Pickering emulsion stabilized by chitosan-based microgel for recyclable biocatalysis

(2020) Yuxian Wang et al.   CARBOHYDRATE POLYMERS

Transglutaminase modifies the physical stability and digestibility of chickpea protein-stabilized oil-in-water emulsions

(2020) Jovana Glusac et al.   FOOD CHEMISTRY

Preparation of thermally stable emulsion gels based on Glucono-δ-lactone induced gelation of gellan gum

(2020) Anqi Li 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

High Internal Phase Emulsion for Food-Grade 3D Printing Materials

(2020) Xiang Li et al.   ACS Applied Materials & Interfaces

Effect of extraction methods on the structural characteristics, functional properties, and emulsion stabilization ability of Tilapia skin gelatins

(2020) Ting Zhang et al.   FOOD CHEMISTRY

Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

(2020) Arianna Dick et al.   FOOD HYDROCOLLOIDS

Ultraefficient stabilization of high internal phase emulsions by globular proteins in the presence of polyols: Importance of a core-shell nanostructure

(2020) Y.T. Xu et al.   FOOD HYDROCOLLOIDS

Hydrophilic closed-cell macroporous foam preparation by emulsion templating

(2020) Fatma Nur Parın et al.   MATERIALS LETTERS

Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: influence of the nanoparticles concentration

(2020) Xin Feng et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions

(2020) Hongjie Dai et al.   FOOD HYDROCOLLOIDS

Effects of high oil compositions and printing parameters on food paste properties and printability in a 3D printing food processing model

(2020) Lingyi Liu et al.   JOURNAL OF FOOD ENGINEERING

3D-printable supramolecular hydrogels with shear-thinning property: fabricating strength tunable bioink via dual crosslinking

(2020) Tian Hu et al.   Bioactive Materials

Improved freeze-thaw stability of o/w emulsions prepared with soybean protein isolate modified by papain and transglutaminase

(2019) Xiaodan Zang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Peanut Allergen Reduction and Functional Property Improvement by Means of Enzymatic Hydrolysis and Transglutaminase Crosslinking

(2019) Shi Meng et al.   FOOD CHEMISTRY

High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles

(2019) Yan-Teng Xu et al.   FOOD HYDROCOLLOIDS

Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance

(2019) Yaowei Liu et al.   Food and Bioprocess Technology

Fabrication of OSA Starch/Chitosan Polysaccharide-Based High Internal Phase Emulsion via Altering Interfacial Behaviors

(2019) Chi Yan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Co-gelation of gluten and gelatin as a novel functional material formation method

(2019) Marta Wesołowska-Trojanowska et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Water-in-Oil Pickering Emulsions Stabilized by Synergistic Particle–Particle Interactions

(2019) Morfo Zembyla et al.   LANGMUIR

High internal phase emulsions stabilized with amyloid fibrils and their polysaccharide complexes for encapsulation and protection of β-carotene

(2019) Xinyue Wang et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Zein/Pectin Nanoparticle-Stabilized Sesame Oil Pickering Emulsions: Sustainable Bioactive Carriers and Healthy Alternatives to Sesame Paste

(2019) Yang Jiang et al.   Food and Bioprocess Technology

High loading contents, distribution and stability of β-carotene encapsulated in high internal phase emulsions

(2019) Wei Li et al.   FOOD HYDROCOLLOIDS

Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms

(2019) Mengzhen Ding et al.   FOOD HYDROCOLLOIDS

Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions

(2019) Xin Feng et al.   Foods

Fish oil-loaded emulsions stabilized by synergetic or competitive adsorption of gelatin and surfactants on oil/water interfaces

(2019) Ting Zhang et al.   FOOD CHEMISTRY

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

Effect of interaction between sorbitol and gelatin on gelatin properties and its mechanism under different citric acid concentrations

(2019) Hongjie Dai et al.   FOOD HYDROCOLLOIDS

Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength

(2019) Shuning Zhang et al.   FOOD HYDROCOLLOIDS

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

Assessing the microstructural and rheological changes induced by food additives on potato puree

(2018) Iman Dankar et al.   FOOD CHEMISTRY

Gelation behaviors of denaturated pea albumin and globulin fractions during transglutaminase treatment

(2018) Attaf Djoullah et al.   FOOD HYDROCOLLOIDS

Extrusion-based food printing for digitalized food design and nutrition control

(2018) Jie Sun et al.   JOURNAL OF FOOD ENGINEERING

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

(2018) Somayeh Zamani et al.   Food & Function

Novel Pickering High Internal Phase Emulsion Gels Stabilized Solely by Soy β-Conglycinin

(2018) Yan-Teng Xu et al.   FOOD HYDROCOLLOIDS

Ovalbumin as an Outstanding Pickering Nanostabilizer for High Internal Phase Emulsions

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

Physico-mechanical and antioxidant properties of gelatin film from rabbit skin incorporated with rosemary acid

(2018) Xiaojie Zhang et al.   Food Packaging and Shelf Life

3D printing in situ gelification of κ-carrageenan solutions: Effect of printing variables on the rheological response

(2018) I. Diañez et al.   FOOD HYDROCOLLOIDS

Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing

(2018) Zhenbin Liu et al.   FOOD HYDROCOLLOIDS

A cold active transglutaminase from Antarctic krill ( Euphausia superba ): Purification, characterization and application in the modification of cold-set gelatin gel

(2017) Yi Zhang et al.   FOOD CHEMISTRY

3D printing: Printing precision and application in food sector

(2017) Zhenbin Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Preparation of soy protein-based microgel particles using a hydrogel homogenizing strategy and their interfacial properties

(2016) Jian Guo et al.   FOOD HYDROCOLLOIDS

Tailoring physical properties of transglutaminase-modified gelatin films by varying drying temperature

(2016) Fei Liu et al.   FOOD HYDROCOLLOIDS

Modified chitosan emulsifiers: small compositional changes produce vastly different high internal phase emulsion types

(2015) Bernice H. L. Oh et al.   Journal of Materials Chemistry B

Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers

(2014) Huan Tan et al.   ACS Applied Materials & Interfaces

Effects of pressure on gelatinization of collagen and properties of extracted gelatins

(2013) Liqing Chen et al.   FOOD HYDROCOLLOIDS

Computed microtomography and mechanical property analysis of soy protein porous hydrogel prepared by homogenizing and microbial transglutaminase cross-linking

(2012) Jian Guo et al.   FOOD HYDROCOLLOIDS

Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion

(2010) Ali R. Taherian et al.   FOOD HYDROCOLLOIDS

Surfactant Effects on the Affinity of Plant Cuticles with Organic Pollutants

(2009) Yungui Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High Internal Phase Emulsions Stabilized Solely by Functionalized Silica Particles

(2008) Vivian O. Ikem et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Characterization of fish gelatin from surimi processing wastes: Thermal analysis and effect of transglutaminase on gel properties

(2008) M.H. Norziah et al.   FOOD HYDROCOLLOIDS

Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt

(2007) Kingsley K. Agyare et al.   FOOD HYDROCOLLOIDS