Synergistic effects of starch nanoparticles and chitin nanofibers on the stability of oil-in-water Pickering emulsions

High Internal Phase Oil-in-Water Pickering Emulsions Stabilized by Chitin Nanofibrils: 3D Structuring and Solid Foam 

(2020) Ya Zhu et al.   ACS Applied Materials & Interfaces

Stability of oil-in-water emulsions performed by ultrasound power or high-pressure homogenization

(2019) Yujie Li et al.   PLoS One

Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability

(2019) Long Bai et al.   FOOD HYDROCOLLOIDS

Comparison of nanocrystals and nanofibers produced from shrimp shell α-chitin: From energy production to material cytotoxicity and Pickering emulsion properties

(2018) Fatma Larbi et al.   CARBOHYDRATE POLYMERS

Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger ( Zingiber officinale ) essential oil and its effect on safety and quality attributes of chicken breast fillets

(2018) Soheila Noori et al.   FOOD CONTROL

One-step ultrasound producing O/W emulsions stabilized by chitosan particles

(2018) Ana Letícia Rodrigues Costa et al.   FOOD RESEARCH INTERNATIONAL

Pickering emulsions stabilized by media-milled starch particles

(2018) Xuanxuan Lu et al.   FOOD RESEARCH INTERNATIONAL

Ultrasound-based formation of nano-Pickering emulsions investigated via in-situ SAXS

(2018) Yi-Ting Lee et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size

(2017) Shengju Ge et al.   FOOD CHEMISTRY

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

(2016) William Wachira Mwangi et al.   FOOD HYDROCOLLOIDS

Erratum: Major bacterial contribution to the ocean reservoir of detrital organic carbon and nitrogen

(2016) Karl Kaiser et al.   LIMNOLOGY AND OCEANOGRAPHY

Stabilizing oil-in-water emulsions with regenerated chitin nanofibers

(2015) Ying Zhang et al.   FOOD CHEMISTRY

Preparation and characterizations of Pickering emulsions stabilized by hydrophobic starch particles

(2015) Xiaoyan Song et al.   FOOD HYDROCOLLOIDS

Chitin Nanocrystals for Pickering High Internal Phase Emulsions

(2014) Emilie Perrin et al.   BIOMACROMOLECULES

Emulsions stabilized with solid nanoparticles: Pickering emulsions

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

Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride

(2013) Anna Timgren et al.   Food Science & Nutrition

Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review

(2012) Michael C. Sweedman et al.   CARBOHYDRATE POLYMERS

Green synthesis approach: extraction of chitosan from fungus mycelia

(2012) Gurpreet Singh Dhillon et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Quinoa starch granules as stabilizing particles for production of Pickering emulsions

(2012) Marilyn Rayner et al.   FARADAY DISCUSSIONS

Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?

(2012) Eléonore Bouyer et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions

(2012) Marilyn Rayner et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Cellulosic nanorods of various aspect ratios for oil in water Pickering emulsions

(2012) Irina Kalashnikova et al.   Soft Matter

Emulsion stabilized by starch nanocrystals

(2012) Chen Li et al.   STARCH-STARKE

Nanocelluloses: A New Family of Nature-Based Materials

(2011) Dieter Klemm et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Oil-in-water emulsions stabilized by chitin nanocrystal particles

(2011) Maria V. Tzoumaki et al.   FOOD HYDROCOLLOIDS