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

Chitosan hydrochloride/carboxymethyl starch complex nanogels stabilized Pickering emulsions for oral delivery of β-carotene: Protection effect and in vitro digestion study

(2020) Xiao-Min Li et al.   FOOD CHEMISTRY

Removing surface proteins promote the retrogradation of wheat starch

(2020) Han Tao 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

Effect of interfacial compositions on the physical properties of alginate-based emulsion gels and chemical stability of co-encapsulated bioactives

(2020) Hongqiang Chen et al.   FOOD HYDROCOLLOIDS

Polysaccharide-based edible emulsion gel stabilized by regenerated cellulose

(2019) Yang Jiang et al.   FOOD HYDROCOLLOIDS

The effect of oil type and solvent quality on the rheological behavior of zein stabilized oil-in-glycerol emulsion gels

(2019) Yuan Zou et al.   FOOD HYDROCOLLOIDS

Fabrication of chitosan hydrochloride and carboxymethyl starch complex nanogels as potential delivery vehicles for curcumin

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

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

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

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

Caseinglycomacropeptide and polysorbate interactions allow the design of smart gelled emulsions

(2019) R. Morales et al.   FOOD HYDROCOLLOIDS

Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan

(2019) Xi Yang et al.   CARBOHYDRATE POLYMERS

Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E

(2019) Hongqiang 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

Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels

(2019) Shuai Jiang et al.   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

Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility

(2018) Xing Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Gastrointestinal Fate of Fluid and Gelled Nutraceutical Emulsions: Impact on Proteolysis, Lipolysis, and Quercetin Bioaccessibility

(2018) Xing Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels

(2017) Qing Guo et al.   FOOD HYDROCOLLOIDS

Responsive Emulsion Gels with Tunable Properties Formed by Self-Assembled Nanofibrils of Natural Saponin Glycyrrhizic Acid for Oil Structuring

(2017) Zhili Wan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical properties and in vitro bioaccessibility of lutein loaded emulsions stabilized by corn fiber gums

(2017) Huimin Feng et al.   RSC Advances

The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated

(2016) Kéra Nyemb et al.   FOOD HYDROCOLLOIDS

The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel

(2015) Chunhua Wu et al.   FOOD CHEMISTRY

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

Effect of gel structure on the gastric digestion of whey protein emulsion gels

(2014) Qing Guo et al.   Soft Matter

Influence of electrostatic heteroaggregation of lipid droplets on their stability and digestibility under simulated gastrointestinal conditions

(2012) Yingyi Mao et al.   Food & Function

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

Improved texture analysis for hydrogel characterization: Gel cohesiveness, adhesiveness, and hardness

(2011) Julia Hurler et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Thermal Degradation Kinetics of Pigments and Visual Color in Watermelon Juice

(2010) Radhika Sharma et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate

(2009) Khanitta Manoi 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