Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexes

Assembly of protein–polysaccharide complexes for delivery of bioactive ingredients: A perspective paper

(2019) Zihao Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ovotransferrin fibril–stabilized Pickering emulsions improve protection and bioaccessibility of curcumin

(2019) Zihao Wei et al.   FOOD RESEARCH INTERNATIONAL

pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels

(2019) Wahyu Wijaya et al.   Food Structure-Netherlands

Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan

(2019) Ruyi Li et al.   FOOD RESEARCH INTERNATIONAL

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

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

One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic

(2019) Li Ma et al.   FOOD HYDROCOLLOIDS

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

Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes, emulsions, and nanoparticles

(2018) Fuguo Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Development of antioxidant gliadin particle stabilized Pickering high internal phase emulsions (HIPEs) as oral delivery systems and the in vitro digestion fate

(2018) F. Z. Zhou 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

Gastrointestinal Fate of Fluid and Gelled Nutraceutical Emulsions: Impact on Proteolysis, Lipolysis, and Quercetin Bioaccessibility

(2018) Xing Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture

(2018) Fu-Zhen Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2018) Wei Liu et al.   FOOD HYDROCOLLOIDS

Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers

(2018) Lei Dai et al.   FOOD CHEMISTRY

Edible Pickering emulsions stabilized by ovotransferrin–gum arabic particles

(2018) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Formation of lactoferrin/sodium caseinate complexes and their adsorption behaviour at the air/water interface

(2017) Quanyang Li et al.   FOOD CHEMISTRY

Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

(2017) Tao Zeng et al.   FOOD CHEMISTRY

Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol

(2017) Alejandra Acevedo-Fani et al.   FOOD HYDROCOLLOIDS

Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment

(2017) Mahesh Kharat 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

Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

(2016) Fuguo Liu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan

(2016) Duoxia Xu et al.   FOOD CHEMISTRY

Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions

(2016) Anges Teo et al.   FOOD HYDROCOLLOIDS

Effects of chitosan coating on curcumin loaded nano-emulsion: Study on stability and in vitro digestibility

(2016) Jinglei Li et al.   FOOD HYDROCOLLOIDS

Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides

(2016) Long Bai et al.   FOOD HYDROCOLLOIDS

Encapsulation and controlled release of bioactive compounds in lactoferrin-glycomacropeptide nanohydrogels: Curcumin and caffeine as model compounds

(2016) Ana I. Bourbon et al.   JOURNAL OF FOOD ENGINEERING

Preparation and characterization of biopolymer nanoparticles based on lactoferrin-polysaccharide complexes

(2016) A.V. Il'ina et al.   REACTIVE & FUNCTIONAL POLYMERS

Chitin Nanocrystals for Pickering High Internal Phase Emulsions

(2014) Emilie Perrin et al.   BIOMACROMOLECULES

Complex coacervates obtained from lactoferrin and gum arabic: Formation and characterization

(2014) Eliana da S. Gulão et al.   FOOD RESEARCH INTERNATIONAL

Surfactant-Free High Internal Phase Emulsions Stabilized by Cellulose Nanocrystals

(2013) Isabelle Capron et al.   BIOMACROMOLECULES

Modification of emulsion properties by heteroaggregation of oppositely charged starch-coated and protein-coated fat droplets

(2013) Yingyi Mao et al.   FOOD HYDROCOLLOIDS

Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?

(2012) Eléonore Bouyer et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Lactoferrin a multiple bioactive protein: An overview

(2011) Isui Abril García-Montoya et al.   BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS

Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

(2011) Kashif Ahmed et al.   FOOD CHEMISTRY

Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate

(2010) Miri Klein et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Modulation of physicochemical properties of lipid droplets using β-lactoglobulin and/or lactoferrin interfacial coatings

(2010) Tobias Schmelz et al.   FOOD HYDROCOLLOIDS

Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: Effects of pH, salt and heating

(2010) Tanushree Tokle et al.   FOOD HYDROCOLLOIDS

Formation and characterization of lactoferrin/pectin electrostatic complexes: Impact of composition, pH and thermal treatment

(2010) Carlos Bengoechea et al.   FOOD HYDROCOLLOIDS

Effect of pH, Salt, and Biopolymer Ratio on the Formation of Pea Protein Isolate−Gum Arabic Complexes

(2009) Shuanghui Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications – a review

(2008) Aiqian Ye   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The use of lactoferrin as a ligand for targeting the polyamidoamine-based gene delivery system to the brain

(2007) Rongqin Huang et al.   BIOMATERIALS