High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure

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

Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure

(2020) Yang Jiang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents

(2020) Frederik Janssen et al.   FOOD HYDROCOLLOIDS

A nanoparticle/oil double epigallocatechin gallate-loaded Pickering emulsion: Stable and delivery characteristics

(2020) Shuangling Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nanocomplexation between thymol and soy protein isolate and its improvements on stability and antibacterial properties of thymol

(2020) Fei-ping Chen et al.   FOOD CHEMISTRY

Maillard-Reacted Whey Protein Isolates and Epigallocatechin Gallate Complex Enhance the Thermal Stability of the Pickering Emulsion Delivery of Curcumin

(2019) Gang Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Water-in-oil Pickering emulsions stabilized by an interfacial complex of water-insoluble polyphenol crystals and protein

(2019) Morfo Zembyla et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content

(2019) Zewen Xi et al.   FOOD CHEMISTRY

Phase behavior and complex coacervation of concentrated pea protein isolate-beet pectin solution

(2019) Yang Lan et al.   FOOD CHEMISTRY

Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions

(2019) Mengzhen Ding et al.   FOOD CHEMISTRY

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

(2019) Songnan Li et al.   FOOD CHEMISTRY

Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides

(2019) Yue Wei et al.   FOOD HYDROCOLLOIDS

Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions

(2019) Fangjian Ning et al.   FOOD HYDROCOLLOIDS

Curcumin-loaded pea protein isolate-high methoxyl pectin complexes induced by calcium ions: Characterization, stability and in vitro digestibility

(2019) Qing Guo et al.   FOOD HYDROCOLLOIDS

Evaluation of non-covalent ternary aggregates of lactoferrin, high methylated pectin, EGCG in stabilizing β-carotene emulsions

(2018) Jie Yang et al.   FOOD CHEMISTRY

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

(2018) Lei Dai et al.   FOOD HYDROCOLLOIDS

Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals

(2018) Qiu-Hong Chen et al.   FOOD HYDROCOLLOIDS

Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion

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

Stabilization of oil-in-water-in-oil (O 1 /W/O 2 ) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces

(2018) A.G. Estrada-Fernández et al.   JOURNAL OF FOOD ENGINEERING

Zein/gum Arabic nanoparticle-stabilized Pickering emulsion with thymol as an antibacterial delivery system

(2018) Juan Li et al.   CARBOHYDRATE POLYMERS

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

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

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

A comparison of corn fiber gum, hydrophobically modified starch, gum arabic and soybean soluble polysaccharide: Interfacial dynamics, viscoelastic response at oil/water interfaces and emulsion stabilization mechanisms

(2017) Qiangwei Jin et al.   FOOD HYDROCOLLOIDS

Interfacial Rheology of Sterically Stabilized Colloids at Liquid Interfaces and Its Effect on the Stability of Pickering Emulsions

(2017) Rob Van Hooghten et al.   LANGMUIR

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

Preparation and characterization of chia seed protein isolate–chia seed gum complex coacervates

(2016) Yakindra Prasad Timilsena et al.   FOOD HYDROCOLLOIDS

Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles

(2015) Yuan Zou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Magnetic Pickering Emulsions Stabilized by Fe3O4Nanoparticles

(2011) Jun Zhou et al.   LANGMUIR