Enhancing the storage and gastrointestinal passage viability of probiotic powder (Lactobacillus Plantarum) through encapsulation with pickering high internal phase emulsions stabilized with WPI-EGCG covalent conjugate nanoparticles

An enhanced pH-sensitive carrier based on alginate-Ca-EDTA in a set-type W1/O/W2 double emulsion model stabilized with WPI-EGCG covalent conjugates for probiotics colon-targeted release

(2020) Xin-Sheng Qin et al.   FOOD HYDROCOLLOIDS

Biomimetic Mineralization Inducing Lipase–Metal–Organic Framework Nanocomposite for Pickering Interfacial Biocatalytic System

(2019) Liang Qi et al.   ACS Sustainable Chemistry & Engineering

Role of particles in the rheology of solid-stabilized high internal phase emulsions

(2019) Max Kaganyuk et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Fabrication and Characterization of Novel Water-Insoluble Protein Porous Materials Derived from Pickering High Internal-Phase Emulsions Stabilized by Gliadin–Chitosan-Complex Particles

(2019) Fu-Zhen Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ultrastable Water-in-Oil High Internal Phase Emulsions Featuring Interfacial and Biphasic Network Stabilization

(2019) Michelle C. Lee et al.   ACS Applied Materials & Interfaces

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

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

Dynamically Reconfigurable, Multifunctional Emulsions with Controllable Structure and Movement

(2019) Kang Hee Ku et al.   ADVANCED MATERIALS

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

Antioxidant and Antimicrobial Activities of (-)-Epigallocatechin-3-gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods

(2018) Mehdi Nikoo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

(2018) Monique Barreto Santos et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols

(2018) Xuli Wu et al.   FOOD CHEMISTRY

Reprint of ‘Protein-polyphenol particles for delivering structural and health functionality’

(2018) E. Allen Foegeding et al.   FOOD HYDROCOLLOIDS

Enzymatic catalyzed corn fiber gum-bovine serum albumin conjugates: Their interfacial adsorption behaviors in oil-in-water emulsions

(2018) Yan Liu et al.   FOOD HYDROCOLLOIDS

Enhanced viability of probiotics (Pediococcus pentosaceus Li05) by encapsulation in microgels doped with inorganic nanoparticles

(2018) Mingfei Yao et al.   FOOD HYDROCOLLOIDS

Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid

(2018) Jia-Shui Wang et al.   FOOD HYDROCOLLOIDS

Role of prebiotics in regulation of microbiota and prevention of obesity

(2018) Grethel Teresa Choque Delgado et al.   FOOD RESEARCH INTERNATIONAL

Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties

(2018) Xin-Sheng Qin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-thaw Stability

(2018) Xin-Sheng Qin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recent advances in the microencapsulation of omega-3 oil and probiotic bacteria through complex coacervation: A review

(2018) Divya Eratte et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions

(2018) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

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

(2018) Somayeh Zamani et al.   Food & Function

Stabilizing Oil-in-Water Emulsion with Amorphous and Granular Octenyl Succinic Anhydride Modified Starches

(2018) Wei Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improved viability and thermal stability of the probiotics encapsulated in a novel electrospun fiber mat

(2018) Kun Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biopolymer-Based Minimal Formulations Boost Viability and Metabolic Functionality of Probiotics Lactobacillus rhamnosus GG through Gastrointestinal Passage

(2018) Maryam Eshrati et al.   LANGMUIR

Enhancing the Viability of Lactobacillus plantarum as Probiotics through Encapsulation with High Internal Phase Emulsions Stabilized with Whey Protein Isolate Microgels

(2018) Jiuling Su et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Gelation Properties of Transglutaminase-Induced Soy Protein Isolate and Wheat Gluten Mixture with Ultrahigh Pressure Pretreatment

(2017) Xin-Sheng Qin et al.   Food and Bioprocess Technology

A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution

(2017) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Effect of microwave irradiation on internal molecular structure and physical properties of waxy maize starch

(2017) Qingyu Yang et al.   FOOD HYDROCOLLOIDS

Comparative Structural Characterization of Spiral Dextrin Inclusion Complexes with Vitamin E or Soy Isoflavone

(2017) Ping-Ping Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions

(2017) Yanyun Cao et al.   JOURNAL OF FOOD SCIENCE

Spray drying of probiotics and other food-grade bacteria: A review

(2017) Song Huang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments

(2017) Xin-Sheng Qin et al.   ULTRASONICS SONOCHEMISTRY

Functional improvements in bovine serum albumin–fucoidan conjugate through the Maillard reaction

(2016) Do-Yeong Kim et al.   FOOD CHEMISTRY

Conjugation of polyphenols prevents lactoferrin from thermal aggregation at neutral pH

(2016) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Probiotication of foods: A focus on microencapsulation tool

(2016) Annachiara De Prisco et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment

(2016) Xin-Sheng Qin et al.   ULTRASONICS SONOCHEMISTRY

Survival of Microencapsulated Probiotic Bacteria after Processing and during Storage: A Review

(2015) Dianawati Dianawati et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Interactions of polyphenols with carbohydrates, lipids and proteins

(2015) Lidija Jakobek   FOOD CHEMISTRY

Dynamically reconfigurable complex emulsions via tunable interfacial tensions

(2015) Lauren D. Zarzar et al.   NATURE

Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

(2015) Benoit Chassaing et al.   NATURE

Surfactant-Free High Internal Phase Emulsions Stabilized by Cellulose Nanocrystals

(2013) Isabelle Capron et al.   BIOMACROMOLECULES

Structural Stability and Viability of Microencapsulated Probiotic Bacteria: A Review

(2013) Rocío I. Corona-Hernandez et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY