Fabrication of food-grade Pickering high internal phase emulsions stabilized by the mixture of β-cyclodextrin and sugar beet pectin

Thermoresponsive starch-based particle-stabilized Pickering high internal phase emulsions as nutraceutical containers for controlled release

(2020) Chao Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications

(2020) Qiaoli Zhao et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of Na+ on the cold gelation between a low-methoxyl pectin extracted from Premna microphylla turcz and soy protein isolate

(2020) Fang-Fang Zhou et al.   FOOD HYDROCOLLOIDS

High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers

(2020) Eliana Marcela Vélez-Erazo et al.   FOOD HYDROCOLLOIDS

Starch based Pickering emulsions: Fabrication, properties, and applications

(2019) Fan Zhu   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Structural and Rheological Properties of Pectins Extracted from Industrial Sugar Beet By-Products

(2019) M. Teresa Pacheco et al.   MOLECULES

The interaction mechanism of oligopeptides containing aromatic rings with β-cyclodextrin and its derivatives

(2019) Jiaqi Li et al.   FOOD CHEMISTRY

Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis

(2019) Hao Chen et al.   FOOD CHEMISTRY

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

Comparison of structures, physicochemical properties and in vitro bioactivity between ferulic acid-β-cyclodextrin conjugate and the corresponding inclusion complex

(2019) Xiao Han et al.   FOOD RESEARCH INTERNATIONAL

Removal of bisphenol A from aqueous solution via host-guest interactions based on beta-cyclodextrin grafted cellulose bead

(2019) Qiang Lin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

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

Characterization of the structural and emulsifying properties of sugar beet pectins obtained by sequential extraction

(2018) Zhanpeng Liu et al.   FOOD HYDROCOLLOIDS

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

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

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

Encapsulation systems for lutein: A review

(2018) Benjamin M. Steiner et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

(2018) Wei Liu et al.   FOOD HYDROCOLLOIDS

Modulation of Cyclodextrin Particle Amphiphilic Properties to Stabilize Pickering Emulsion

(2017) Yongkang Xi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of heating/reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation

(2016) Swati Bhardwaj et al.   FOOD CHEMISTRY

Quercetin/β-cyclodextrin inclusion complex embedded nanofibres: Slow release and high solubility

(2016) Zeynep Aytac et al.   FOOD CHEMISTRY

Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging

(2016) Peng Wen et al.   FOOD CONTROL

Effect of molecular structure on emulsifying properties of sugar beet pulp pectin

(2016) Hai-ming Chen et al.   FOOD HYDROCOLLOIDS

β-Cyclodextrin preventing protein aggregation in foam fractionation of bovine serum albumin

(2016) Rui Li et al.   JOURNAL OF BIOTECHNOLOGY

Suitability of Different Food Grade Materials for the Encapsulation of Some Functional Foods Well Reported for Their Advantages and Susceptibility

(2015) Touseef Ahmed Wani et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Emulsification properties of sugar beet pectin after modification with horseradish peroxidase

(2015) Lu Zhang et al.   FOOD HYDROCOLLOIDS

Characterization, stability and rheology of highly concentrated monodisperse emulsions containing lutein

(2015) M. Matos et al.   FOOD HYDROCOLLOIDS

Kafirin Nanoparticle-Stabilized Pickering Emulsions as Oral Delivery Vehicles: Physicochemical Stability and in Vitro Digestion Profile

(2015) Jie Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Two-way effects of surfactants on Pickering emulsions stabilized by the self-assembled microcrystals of α-cyclodextrin and oil

(2014) Xue Li et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

Edible oleogels based on water soluble food polymers: preparation, characterization and potential application

(2014) Ashok R. Patel et al.   Food & Function

Cyclodextrin stabilised emulsions and cyclodextrinosomes

(2013) Baghali G. Mathapa et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizers

(2011) Zijun Luo et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Preparation and Characterization of n-Alkane/Water Emulsion Stabilized by Cyclodextrin

(2011) Motoki Inoue et al.   Journal of Oleo Science

Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

(2011) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Modified starch granules as particle-stabilizers of oil-in-water emulsions

(2010) Anida Yusoff et al.   FOOD HYDROCOLLOIDS