Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin

Investigation of the Formation Mechanism and Curcumin Bioaccessibility of Emulsion Gels Based on Sugar Beet Pectin and Laccase Catalysis

(2021) Yi Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Investigation of the fabrication, characterization, protective effect and digestive mechanism of a novel Pickering emulsion gels

(2021) Xiao-Min Li et al.   FOOD HYDROCOLLOIDS

Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion

(2020) Ran Meng et al.   FOOD HYDROCOLLOIDS

Rheological and structural characterization of carrageenan emulsion gels

(2020) Cynthia Fontes-Candia et al.   Algal Research-Biomass Biofuels and Bioproducts

Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin

(2020) Peifeng Lv et al.   FOOD RESEARCH INTERNATIONAL

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

Characterization and swelling properties of composite gel microparticles based on the pectin and κ-carrageenan

(2020) Elena A. Günter et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking

(2020) Abdul Qayum et al.   FOOD HYDROCOLLOIDS

Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties

(2020) Ran Meng et al.   FOOD CHEMISTRY

Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality

(2019) Yao Lu et al.   Food Engineering Reviews

Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel Pickering stabilizers: Physical stability and rheological properties

(2019) Xiao-Min Li et al.   FOOD HYDROCOLLOIDS

Development of hollow kafirin-based nanoparticles fabricated through layer-by-layer assembly as delivery vehicles for curcumin

(2019) Xingfei Li et al.   FOOD HYDROCOLLOIDS

Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion

(2019) Shuai Chen et al.   FOOD HYDROCOLLOIDS

Exploration of the Stabilization Mechanism and Curcumin Bioaccessibility of Emulsions Stabilized by Whey Protein Hydrolysates after Succinylation and Glycation in Different Orders

(2019) Yi Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions

(2019) Xiuping Liang et al.   FOOD HYDROCOLLOIDS

Diverse rheological properties, mechanical characteristics and microstructures of corn fiber gum/soy protein isolate hydrogels prepared by laccase and heat treatment

(2018) Changning Deng et al.   FOOD HYDROCOLLOIDS

Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin /soy protein isolate-based emulsion-filled gels

(2018) Liping Feng et al.   FOOD HYDROCOLLOIDS

The effect of adding NaCl on thermal aggregation and gelation of soy protein isolate

(2017) Nannan Chen et al.   FOOD HYDROCOLLOIDS

Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic

(2017) Virginia Castel et al.   FOOD HYDROCOLLOIDS

Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid–lactoferrin–glucose/polydextrose conjugates

(2016) Fuguo Liu et al.   FOOD CHEMISTRY

Encapsulation of lactase (β-galactosidase) into κ-carrageenan-based hydrogel beads: Impact of environmental conditions on enzyme activity

(2016) Zipei Zhang et al.   FOOD CHEMISTRY

Influence of polysaccharides on the physicochemical properties of lactoferrin–polyphenol conjugates coated β-carotene emulsions

(2016) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides

(2016) Talina Vanessa Nieto Nieto et al.   FOOD RESEARCH INTERNATIONAL

Citric acid cross-linking of heat-set whey protein hydrogel influences its textural attributes and caffeine uptake and release behaviour

(2016) Hadiseh Zand-Rajabi et al.   INTERNATIONAL DAIRY JOURNAL

Designing hydrogel particles for controlled or targeted release of lipophilic bioactive agents in the gastrointestinal tract

(2015) Zipei Zhang et al.   EUROPEAN POLYMER JOURNAL

Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels

(2015) Toktam Farjami et al.   FOOD HYDROCOLLOIDS

Study on the Rheological Properties and Volatile Release of Cold-Set Emulsion-Filled Protein Gels

(2014) Like Mao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

β-Lactoglobulin conformation and mixed sugar beet pectin gel matrix is changed by laccase

(2013) Jiyoung Jung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A novel enzyme cross-linked gelation method for preparing food globular protein-based transparent hydrogel

(2011) Jian Guo et al.   FOOD HYDROCOLLOIDS

Cold-set whey protein gels induced by calcium or sodium salt addition

(2010) Kátia Regina Kuhn et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Deformation and fracture of emulsion-filled gels: Effect of oil content and deformation speed

(2008) Guido Sala et al.   FOOD HYDROCOLLOIDS

Effects of hydrocolloids and freezing rates on freeze–thaw stability of tapioca starch gels

(2007) Janya Muadklay et al.   FOOD HYDROCOLLOIDS