Exploiting the robust network structure of zein/low-acyl gellan gum nanocomplexes to create Pickering emulsion gels with favorable properties

Whole cereal protein-based Pickering emulsions prepared by zein-gliadin complex particles

(2019) Xiao Liu et al.   JOURNAL OF CEREAL SCIENCE

Development and characterization of pickering emulsion stabilized by zein/corn fiber gum (CFG) complex colloidal particles

(2019) Qiaomei Zhu et al.   FOOD HYDROCOLLOIDS

Surface modification of microcrystalline cellulose: Physicochemical characterization and applications in the Stabilization of Pickering emulsions

(2019) Hafiz Muhammad Ahsan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

(2019) Yang Jiang et al.   CARBOHYDRATE POLYMERS

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

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

(2019) Gege Sun et al.   FOOD HYDROCOLLOIDS

Properties of pectin extracted from fermented and steeped hawthorn wine pomace: A comparison

(2018) Yang Jiang et al.   CARBOHYDRATE POLYMERS

Composite zein - propylene glycol alginate particles prepared using solvent evaporation: Characterization and application as Pickering emulsion stabilizers

(2018) Lei Dai et al.   FOOD HYDROCOLLOIDS

Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles

(2018) Lei Dai et al.   FOOD HYDROCOLLOIDS

Ultrastable Fluorescent Polymer Dots for Stimulated Emission Depletion Bioimaging

(2018) Yayun Wu et al.   Advanced Optical Materials

Zein and zein -based nano-materials for food and nutrition applications: A review

(2018) Mohammad Reza Kasaai   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: Preparation and physicochemical characterization

(2018) Ilyes Dammak et al.   JOURNAL OF FOOD ENGINEERING

Fabrication of stable zein nanoparticles coated with soluble soybean polysaccharide for encapsulation of quercetin

(2018) Hao Li 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

The formation and characterization of antioxidant pickering emulsions: Effect of the interactions between gliadin and chitosan

(2018) Meng-Fan Li et al.   FOOD HYDROCOLLOIDS

Production of whey protein isolate – gellan microbeads for encapsulation and release of flaxseed bioactive compounds

(2018) Kátia Regina Kuhn et al.   JOURNAL OF FOOD ENGINEERING

Emulsions stabilized by high acyl gellan and KCl

(2017) Joice Aline Pires Vilela et al.   FOOD RESEARCH INTERNATIONAL

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 acyl gellan as an emulsion stabilizer

(2016) Joice Aline Pires Vilela et al.   CARBOHYDRATE POLYMERS

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

Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil

(2016) Xiao Liu et al.   FOOD HYDROCOLLOIDS

Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior

(2016) Jie Xiao et al.   FOOD HYDROCOLLOIDS

Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids

(2016) Long Bai et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Food-grade particles for emulsion stabilization

(2016) Iris Tavernier 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

Influence of the ratio of amphiphilic copolymers used as emulsifiers on the microstructure, physical stability and rheology of α-pinene emulsions stabilized with gellan gum

(2015) Mª Carmen García et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Fabrication of biopolymer nanoparticles by antisolvent precipitation and electrostatic deposition: Zein-alginate core/shell nanoparticles

(2015) Kun Hu et al.   FOOD HYDROCOLLOIDS

Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety

(2013) Jennifer F. Bradbeer et al.   FOOD HYDROCOLLOIDS

Processes improving the dispersibility of spray-dried zein nanoparticles using sodium caseinate

(2013) Huaiqiong Chen et al.   FOOD HYDROCOLLOIDS

Production of hybrid gels from polysorbate and gellan gum

(2013) L.H. Fasolin et al.   FOOD RESEARCH INTERNATIONAL

Gelation of gellan – A review

(2012) Edwin R. Morris et al.   FOOD HYDROCOLLOIDS

Rheological analysis of emulsion-filled gels based on high acyl gellan gum

(2012) Gabriel Lorenzo et al.   FOOD HYDROCOLLOIDS

Influence of pH on formation and properties of gellan gels

(2010) Carolina Siqueira Franco Picone et al.   CARBOHYDRATE POLYMERS

Sodium Caseinate Stabilized Zein Colloidal Particles

(2010) Ashok R. Patel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of solid particle content on properties of o/w Pickering emulsions

(2010) Justyna Frelichowska et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE