Simple method for fabrication of high internal phase emulsions solely using novel pea protein isolate nanoparticles: Stability of ionic strength and temperature

Physical and oxidative stability of food emulsions prepared with pea protein fractions

(2021) Emma B.A. Hinderink et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Novel protein-based nanoparticles from perilla oilseed residues as sole Pickering stabilizers for high internal phase emulsions

(2021) Qiaoli Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion

(2020) Ran Meng et al.   FOOD HYDROCOLLOIDS

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

Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals

(2020) Minwei Xu et al.   FOOD CHEMISTRY

Fabrication and characterization of oil-in-water emulsions stabilized by macadamia protein isolate/chitosan hydrochloride composite polymers

(2020) Yejun Zhong et al.   FOOD HYDROCOLLOIDS

Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis

(2020) Penghui Shen 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

Stability and rheology of canola protein isolate-stabilized concentrated oil-in-water emulsions

(2020) Yan Ran Tang et al.   FOOD HYDROCOLLOIDS

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 of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions

(2020) Hongjie Dai et al.   FOOD HYDROCOLLOIDS

Effect of temperature and pH on the encapsulation and release of β-carotene from octenylsuccinated oat β-glucan micelles

(2020) Zhen Wu et al.   CARBOHYDRATE POLYMERS

Genipin-crosslinked sugar beet pectin-bovine serum albumin nanoparticles as novel pickering stabilizer

(2020) Jiawei Lin et al.   FOOD HYDROCOLLOIDS

Toward a comprehensive understanding of ultracentrifugal milling on the physicochemical properties and aromatic profile of yellow pea flour

(2020) Zixuan Gu et al.   FOOD CHEMISTRY

Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery

(2020) Jiang Yi et al.   FOOD HYDROCOLLOIDS

Preparation of high thermal stability gelatin emulsion and its application in 3D printing

(2020) Jie Du et al.   FOOD HYDROCOLLOIDS

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

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

Genipin-crosslinked ovotransferrin particle-stabilized Pickering emulsions as delivery vehicles for hesperidin

(2019) Zihao Wei et al.   FOOD HYDROCOLLOIDS

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

Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions

(2019) Asma Sharkawy et al.   CARBOHYDRATE POLYMERS

A hierarchically porous catalytic monolith prepared from a Pickering high internal phase emulsion stabilized by microporous organic polymer particles

(2019) Jieun Lee et al.   CHEMICAL ENGINEERING JOURNAL

Multiple pickering high internal phase emulsions stabilized by modified diatomite particles via one-step emulsification process

(2019) Yungang Bai et al.   CHEMICAL ENGINEERING SCIENCE

One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic

(2019) Li Ma et al.   FOOD HYDROCOLLOIDS

Universal and simple method for facile fabrication of sustainable high internal phase emulsions solely using meat protein particles with various pH values

(2019) Ruren Li et al.   FOOD HYDROCOLLOIDS

Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization

(2019) Yi Pan 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

Tuning hydrophobicity of zein nanoparticles to control rheological behavior of Pickering emulsions

(2018) Yuan Zou et al.   FOOD HYDROCOLLOIDS

Composite zein - propylene glycol alginate particles prepared using solvent evaporation: Characterization and application as Pickering emulsion stabilizers

(2018) Lei Dai et al.   FOOD HYDROCOLLOIDS

Porous multifunctional fluoropolymer composite foams prepared via humic acid modified Fe 3 O 4 Nanoparticles stabilized Pickering high internal phase emulsion using cationic fluorosurfactant as co-stabilizer

(2018) Umair Azhar et al.   Arabian Journal of Chemistry

Ovalbumin as an Outstanding Pickering Nanostabilizer for High Internal Phase Emulsions

(2018) Yan-Teng Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2018) Wei Liu et al.   FOOD HYDROCOLLOIDS

Trans fat and cardiovascular disease mortality: Evidence from bans in restaurants in New York

(2016) Brandon J. Restrepo et al.   JOURNAL OF HEALTH ECONOMICS

Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles

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

pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins

(2013) Han-Ni Liang et al.   FOOD HYDROCOLLOIDS

Trans fatty acids, insulin resistance and diabetes

(2010) A K Thompson et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION