Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility

Chitosan-based Colloidal Polyelectrolyte Complexes for Drug Delivery: A Review

(2020) Danjun Wu et al.   CARBOHYDRATE POLYMERS

Chitosan based nanocomposite films and coatings: Emerging antimicrobial food packaging alternatives

(2020) Santosh Kumar et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Advances and applications of chitosan-based nanomaterials as oral delivery carriers: A review

(2020) Xuqian Lang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Enhancement of beta-carotene stability by encapsulation in high internal phase emulsions stabilized by modified starch and tannic acid

(2020) Yikun Liu et al.   FOOD HYDROCOLLOIDS

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

Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin

(2019) Chi Yan et al.   FOOD RESEARCH INTERNATIONAL

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

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

Emulsion stability of sugar beet pectin increased by genipin crosslinking

(2019) Jiawei Lin et al.   FOOD HYDROCOLLOIDS

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

Influences of the different chemical components of sugar beet pectin on the emulsifying performance of conjugates formed between sugar beet pectin and whey protein isolate

(2018) Xiaobing Guo 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

High internal phase emulsions stabilized by starch nanocrystals

(2018) Tao Yang et al.   FOOD HYDROCOLLOIDS

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

(2018) Xiao Liu 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

Structuration of lipid bases with fully hydrogenated crambe oil and sorbitan monostearate for obtaining zero-trans/low sat fats

(2018) Marcella Aparecida Stahl et al.   FOOD RESEARCH INTERNATIONAL

Potential application of lipid organogels for food industry

(2018) Kamila Ferreira Chaves et al.   FOOD RESEARCH INTERNATIONAL

Diversity of Fusarium species associated with root rot of sugar beet in China

(2018) Sha Cao et al.   JOURNAL OF GENERAL PLANT PATHOLOGY

Novel Pickering High Internal Phase Emulsion Gels Stabilized Solely by Soy β-Conglycinin

(2018) Yan-Teng Xu et al.   FOOD HYDROCOLLOIDS

Chitosan-Based Composite Materials for Prospective Hemostatic Applications

(2018) Zhang Hu et al.   Marine Drugs

Formation and characterization of tannic acid/beta-glucan complexes: Influence of pH, ionic strength, and temperature

(2018) Ruyi Li et al.   FOOD RESEARCH INTERNATIONAL

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

Influences of different pectins on the emulsifying performance of conjugates formed between pectin and whey protein isolate

(2018) Xiaobing Guo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

Tuning particle properties to control rheological behavior of high internal phase emulsion gels stabilized by zein/tannic acid complex particles

(2018) Yuan Zou et al.   FOOD HYDROCOLLOIDS

Supramolecular Hydrogel Formation Based on Tannic Acid

(2017) Hailong Fan et al.   MACROMOLECULES

Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

(2017) David Julian McClements et al.   Annual Review of Food Science and Technology

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

Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

(2016) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Food Matrix Effects on Nutraceutical Bioavailability: Impact of Protein on Curcumin Bioaccessibility and Transformation in Nanoemulsion Delivery Systems and Excipient Nanoemulsions

(2016) Liqiang Zou et al.   Food Biophysics

Effects of environmental factors on the physical stability of pickering-emulsions stabilized by chitosan particles

(2016) William Wachira Mwangi et al.   FOOD HYDROCOLLOIDS

Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions

(2016) Fuguo Liu 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

Progress in natural emulsifiers for utilization in food emulsions

(2016) Bengu Ozturk et al.   Current Opinion in Food Science

Effect oftrans–fatty acids on lipid metabolism: Mechanisms for their adverse health effects

(2015) Youngjoo Kwon   FOOD REVIEWS INTERNATIONAL

Utilizing Food Matrix Effects To Enhance Nutraceutical Bioavailability: Increase of Curcumin Bioaccessibility Using Excipient Emulsions

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

Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin

(2015) Liqiang Zou et al.   Journal of Functional Foods

Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions

(2014) Mauricio Espinal-Ruiz et al.   Food & Function

Synthesis and evaluation of macroporous polymerized solid acid derived from Pickering HIPEs for catalyzing cellulose into 5-hydroxymethylfurfural in an ionic liquid

(2014) Heping Gao et al.   RSC Advances

Tailored Silica Macrocellular Foams: Combining Limited Coalescence-Based Pickering Emulsion and Sol-Gel Process

(2012) Mathieu Destribats et al.   ADVANCED FUNCTIONAL MATERIALS

Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein

(2012) Nuria Calero et al.   FOOD HYDROCOLLOIDS

New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility

(2010) Yan Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High-Porosity Macroporous Polymers Sythesized from Titania-Particle-Stabilized Medium and High Internal Phase Emulsions

(2010) Vivian O. Ikem et al.   LANGMUIR

Structural modifications of sugar beet pectin and the relationship of structure to functionality

(2009) Takahiro Funami et al.   FOOD HYDROCOLLOIDS

Tannins: Current knowledge of food sources, intake, bioavailability and biological effects

(2009) José Serrano et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Role of Protein and Ferulic Acid in the Emulsification Properties of Sugar Beet Pectin

(2008) Chee Kiong Siew et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

(2007) Makoto Nakauma et al.   FOOD HYDROCOLLOIDS