Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions

Recent advances of characterization techniques for the formation, physical properties and stability of Pickering emulsion

(2020) Liang Ee Low et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions

(2020) Yang Guo et al.   FOOD HYDROCOLLOIDS

Surface decoration of whey protein microgels through the Maillard conjugation with maltodextrin

(2019) Mehri Karbasi et al.   FOOD HYDROCOLLOIDS

Formation of whey protein isolate nanofibrils by endoproteinase GluC and their emulsifying properties

(2019) Zhibiao Feng et al.   FOOD HYDROCOLLOIDS

SPI microgels applied to Pickering stabilization of O/W emulsions by ultrasound and high-pressure homogenization: rheology and spray drying

(2019) João Vitor Munari Benetti et al.   FOOD RESEARCH INTERNATIONAL

Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing

(2019) Darío M. Cabezas et al.   FOOD HYDROCOLLOIDS

Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms

(2019) Mengzhen Ding et al.   FOOD HYDROCOLLOIDS

Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation

(2019) Bertrand Muhoza et al.   FOOD HYDROCOLLOIDS

Casein films crosslinked by tannic acid for food packaging applications

(2018) Matías L. Picchio et al.   FOOD HYDROCOLLOIDS

Experimental study and modeling of citric acid solubility in alcohol mixtures

(2018) Alessandro C. Galvão et al.   JOURNAL OF FOOD ENGINEERING

Thermal behavior of collagen crosslinked with tannic acid under microwave heating

(2018) Jiacheng Wu et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Structural and thermal properties of nanofibrillated whey protein isolate in the glassy state

(2018) Flora Farrokhi et al.   LWT-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

Impact of Particle Size and Polydispersity Index on the Clinical Applications of Lipidic Nanocarrier Systems

(2018) M. Danaei et al.   Pharmaceutics

Effect of ultrasound on the structure and functional properties of transglutaminase-crosslinked whey protein isolate exposed to prior heat treatment

(2018) Zhanmei Jiang et al.   INTERNATIONAL DAIRY JOURNAL

Chitosan, gelatin and methylcellulose films incorporated with tannic acid for food packaging

(2018) Al Luqman Abdul Halim et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Influence of initial protein structures and xanthan gum on the oxidative stability of O/W emulsions stabilized by whey protein

(2018) Chanchan Sun et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Comparative studies of chemical crosslinking reactions and applications of bio-based hydrogels

(2018) Daniel Duquette et al.   POLYMER BULLETIN

Influence of pH and Salt Concentration on Pickering Emulsions Stabilized by Colloidal Peanuts

(2018) Thriveni G. Anjali et al.   LANGMUIR

Fabrication of curcumin-loaded whey protein microgels: Structural properties, antioxidant activity, and in vitro release behavior

(2018) Mehdi Mohammadian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional and in vitro gastric digestibility of the whey protein hydrogel loaded with nanostructured lipid carriers and gelled via citric acid-mediated crosslinking

(2017) Behnaz Hashemi et al.   FOOD CHEMISTRY

The formation of non-heat-treated whey protein cold-set hydrogels via non-toxic chemical cross-linking

(2017) Arash Abaee et al.   FOOD HYDROCOLLOIDS

Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization

(2017) Ali Marefati et al.   FOOD HYDROCOLLOIDS

Optimization of Ziziphora clinopodiodes essential oil microencapsulation by whey protein isolate and pectin: A comparative study

(2017) Mahmoud Hosseinnia et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex

(2017) Mírian Luisa Faria Freitas et al.   Polimeros-Ciencia e Tecnologia

Formation and functionality of self-assembled whey protein microgels

(2016) Taco Nicolai   COLLOIDS AND SURFACES B-BIOINTERFACES

Glycerol and tannic acid as applied in the preparation of milk proteins – CMC complex coavervates for flavour encapsulation

(2016) T. Koupantsis et al.   FOOD HYDROCOLLOIDS

Facile method for forming ionically cross-linked chitosan microcapsules from Pickering emulsion templates

(2016) William Wachira Mwangi et al.   FOOD HYDROCOLLOIDS

Whey protein microgel particles as stabilizers of waxy corn starch + locust bean gum water-in-water emulsions

(2016) Brent S. Murray et al.   FOOD HYDROCOLLOIDS

Development of tannic acid cross-linked hollow zein nanoparticles as potential oral delivery vehicles for curcumin

(2016) Siqi Hu et al.   FOOD HYDROCOLLOIDS

Bioaccessibility and antioxidant activity of curcumin after encapsulated by nano and Pickering emulsion based on chitosan-tripolyphosphate nanoparticles

(2016) Bakht Ramin Shah et al.   FOOD RESEARCH INTERNATIONAL

Crosslinking in polysaccharide and protein films and coatings for food contact – A review

(2016) Henriette M.C. Azeredo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Food-grade particles for emulsion stabilization

(2016) Iris Tavernier et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Pickering Particles Prepared from Food Waste

(2016) Joanne Gould et al.   Materials

Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking

(2015) Jiande Wu et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

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

(2015) Toktam Farjami et al.   FOOD HYDROCOLLOIDS

Absorption of whey protein isolated (WPI)-stabilized β-Carotene emulsions by oppositely charged oxidized starch microgels

(2015) Shanshan Wang et al.   FOOD RESEARCH INTERNATIONAL

Pickering Emulsions for Food Applications: Background, Trends, and Challenges

(2015) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates

(2014) Chutima Thongkaew et al.   FOOD HYDROCOLLOIDS

Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions

(2014) Mathieu Destribats et al.   Soft Matter

Emulsions stabilized with solid nanoparticles: Pickering emulsions

(2013) Yves Chevalier et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system

(2013) Wen-qiong Wang et al.   FOOD CHEMISTRY

Pickering Emulsions Stabilized by Soft Microgels: Influence of the Emulsification Process on Particle Interfacial Organization and Emulsion Properties

(2013) Mathieu Destribats et al.   LANGMUIR

Particle Shape Anisotropy in Pickering Emulsions: Cubes and Peanuts

(2013) Julius W. J. de Folter et al.   LANGMUIR

Adsorption of milk proteins on to calcium phosphate particles

(2012) Lucile Tercinier et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Pharmacological properties and protein binding capacity of phenolic extracts of some Venda medicinal plants used against cough and fever

(2012) R.B. Mulaudzi et al.   JOURNAL OF ETHNOPHARMACOLOGY

Effect of process conditions on the microencapsulation of coffee oil by spray drying

(2011) E.C. Frascareli et al.   FOOD AND BIOPRODUCTS PROCESSING

β-Lactoglobulin and WPI aggregates: Formation, structure and applications

(2011) Taco Nicolai et al.   FOOD HYDROCOLLOIDS

Enhancing water repellence and mechanical properties of gelatin films by tannin addition

(2010) Cristina Peña et al.   BIORESOURCE TECHNOLOGY

Antioxidative activity and emulsifying properties of cuttlefish skin gelatin–tannic acid complex as influenced by types of interaction

(2010) Tanong Aewsiri et al.   Innovative Food Science & Emerging Technologies

Food emulsions and foams: Stabilization by particles

(2009) Eric Dickinson   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Insights into the physicochemical properties of coffee oil

(2009) Sonia Calligaris et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Microemulsions as nanoreactors to produce whey protein nanoparticles with enhanced heat stability by thermal pretreatment

(2009) Weinong Zhang et al.   FOOD CHEMISTRY

The effect of citric acid on the structural properties and cytotoxicity of the polyvinyl alcohol/starch films when molding at high temperature

(2008) Rui Shi et al.   CARBOHYDRATE POLYMERS

Formation of native whey protein isolate–low methoxyl pectin complexes as a matrix for hydro-soluble food ingredient entrapment in acidic foods

(2007) Gerard K. Bédié et al.   FOOD HYDROCOLLOIDS