Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

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

Synthesis of Chitin Nanofiber-Coated Polymer Microparticles via Pickering Emulsion

(2020) Yuto Kaku et al.   BIOMACROMOLECULES

OSA Esterification of Amaranth and Maize Starch Nanocrystals and Their Use in “Pickering” Emulsions

(2020) Brenda B. Sánchez de la Concha et al.   STARCH-STARKE

Fabricating a Pickering Stabilizer from Okara Dietary Fibre Particulates by Conjugating with Soy Protein Isolate via Maillard Reaction

(2020) Tolulope Joshua Ashaolu et al.   Foods

Sustainable food-grade Pickering emulsions stabilized by plant-based particles

(2020) Anwesha Sarkar et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Chitosan and crosslinked chitosan nanoparticles: synthesis, characterization and their role as Pickering emulsifiers

(2020) Elisa Franco Ribeiro et al.   CARBOHYDRATE POLYMERS

Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies

(2020) Chuan-He Tang   FOOD HYDROCOLLOIDS

Edible pickering high internal phase emulsions stabilized by soy glycinin: Improvement of emulsification performance and pickering stabilization by glycation with soy polysaccharide

(2020) Ze-Zhou Hao et al.   FOOD HYDROCOLLOIDS

Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge

(2020) Hongjie Dai et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fabrication and characterization of acid soluble collagen stabilized Pickering emulsions

(2020) Qiaomei Zhu et al.   FOOD HYDROCOLLOIDS

Ultraefficient stabilization of high internal phase emulsions by globular proteins in the presence of polyols: Importance of a core-shell nanostructure

(2020) Y.T. Xu et al.   FOOD HYDROCOLLOIDS

Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels

(2020) Paula K Okuro et al.   Current Opinion in Food Science

Formulation of Pickering sunflower oil-in-water emulsion stabilized by chitosan-stearic acid nanogel and studying its oxidative stability

(2019) Majid Atarian et al.   CARBOHYDRATE POLYMERS

Self-Assembled Networks of Short and Long Chitin Nanoparticles for Oil/Water Interfacial Superstabilization

(2019) Long Bai et al.   ACS Sustainable Chemistry & Engineering

Starch based Pickering emulsions: Fabrication, properties, and applications

(2019) Fan Zhu   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A comparison of emulsion stability for different OSA-modified waxy maize emulsifiers: Granules, dissolved starch, and non-solvent precipitates

(2019) Hisfazilah Saari et al.   PLoS One

Whole cereal protein-based Pickering emulsions prepared by zein-gliadin complex particles

(2019) Xiao Liu et al.   JOURNAL OF CEREAL SCIENCE

Pickering Emulsions for Food and Drinks

(2019) Brent S Murray   Current Opinion in Food Science

Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)

(2019) Chuan-He Tang   FOOD HYDROCOLLOIDS

High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles

(2019) Yan-Teng Xu et al.   FOOD HYDROCOLLOIDS

Surface modification of microcrystalline cellulose: Physicochemical characterization and applications in the Stabilization of Pickering emulsions

(2019) Hafiz Muhammad Ahsan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Protein quality and physicochemical properties of commercial cricket and mealworm powders

(2019) Andrea K. Stone et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures

(2019) Jochen Weiss et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

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

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

(2019) Asma Sharkawy et al.   CARBOHYDRATE POLYMERS

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

Encapsulation of Vitamin D 3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

(2019) Wiphada Mitbumrung et al.   JOURNAL OF FOOD SCIENCE

Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions

(2019) Xin Feng et al.   Foods

Effects of octenyl succinic anhydride groups distribution on the storage and shear stability of Pickering emulsions formulated by modified rice starch

(2019) Ping-Ping Wang et al.   CARBOHYDRATE POLYMERS

Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions

(2019) Mengzhen Ding et al.   FOOD CHEMISTRY

Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network

(2019) Songnan Li et al.   FOOD CHEMISTRY

The physical and oxidative stabilities of Pickering emulsion stabilized by starch particle and small molecular surfactant

(2019) Xiaoyan Song et al.   FOOD CHEMISTRY

Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels

(2019) Yuqing Zhu et al.   FOOD CHEMISTRY

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

(2019) Li Ma et al.   FOOD HYDROCOLLOIDS

Edible foam based on pickering effect of bacterial cellulose nanofibrils and soy protein isolates featuring interfacial network stabilization

(2019) Xingzhong Zhang et al.   FOOD HYDROCOLLOIDS

Complex of raw chitin nanofibers and zein colloid particles as stabilizer for producing stable pickering emulsions

(2019) Gege Sun et al.   FOOD HYDROCOLLOIDS

Utilization of β-lactoglobulin- (−)-Epigallocatechin- 3-gallate(EGCG) composite colloidal nanoparticles as stabilizers for lutein pickering emulsion

(2019) Jiaqi Su et al.   FOOD HYDROCOLLOIDS

Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength

(2019) Hoang Du Le et al.   FOOD HYDROCOLLOIDS

A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

(2019) Mengnan Ju et al.   FOOD HYDROCOLLOIDS

Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara

(2019) Tao Yang et al.   FOOD HYDROCOLLOIDS

Tuning the stability and microstructure of fine Pickering emulsions stabilized by cellulose nanocrystals

(2019) Qiu-Hong Chen et al.   INDUSTRIAL CROPS AND PRODUCTS

Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength

(2019) Shuning Zhang et al.   FOOD HYDROCOLLOIDS

Cellulose nanocrystals (CNCs) with different crystalline allomorph for oil in water Pickering emulsions

(2018) Xia Li et al.   CARBOHYDRATE POLYMERS

Pickering high internal phase emulsions stabilized by protein-covered cellulose nanocrystals

(2018) Fu Liu et al.   FOOD HYDROCOLLOIDS

Encapsulation of vitamin D 3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility

(2018) Thunnalin Winuprasith et al.   FOOD HYDROCOLLOIDS

Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid

(2018) Jia-Shui Wang et al.   FOOD HYDROCOLLOIDS

Stabilization of oil continuous emulsions with colloidal particles from water-insoluble plant proteins

(2018) Marius Rutkevičius et al.   FOOD HYDROCOLLOIDS

Production and characterization of chitin nanocrystals from prawn shell and their application for stabilization of Pickering emulsions

(2018) Mohammad Reza Barkhordari et al.   FOOD HYDROCOLLOIDS

pH-, ion- and temperature-dependent emulsion gels: Fabricated by addition of whey protein to gliadin-nanoparticle coated lipid droplets

(2018) Yuqing Zhu et al.   FOOD HYDROCOLLOIDS

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

(2018) Yuan Zou et al.   FOOD HYDROCOLLOIDS

Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles

(2018) Lei Dai et al.   FOOD HYDROCOLLOIDS

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

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

Rheological behavior of emulsion gels stabilized by zein/tannic acid complex particles

(2018) Yuan Zou et al.   FOOD HYDROCOLLOIDS

Synthesis and characterization of octenyl succinic anhydride modified starches for food applications. A review of recent literature

(2018) Luz Altuna et al.   FOOD HYDROCOLLOIDS

Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties

(2018) Hao Chen et al.   FOOD HYDROCOLLOIDS

Increasing the heat stability of whey protein-rich emulsions by combining the functional role of WPM and caseins

(2018) Marie Chevallier et al.   FOOD HYDROCOLLOIDS

Comparison of functional properties of edible insects and protein preparations thereof

(2018) Ewelina Zielińska 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

Flexible Cellulose Nanofibrils as Novel Pickering Stabilizers: The Emulsifying Property and Packing Behavior

(2018) Qi Li 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

Ovalbumin as an Outstanding Pickering Nanostabilizer for High Internal Phase Emulsions

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

Exploiting Complex Formation between Polysaccharides and Protein Microgels To Influence Particle Stabilization of W/W Emulsions

(2018) Hela Khemissi et al.   LANGMUIR

Zein and zein -based nano-materials for food and nutrition applications: A review

(2018) Mohammad Reza Kasaai   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The repartition of whey protein microgels and caseins between fat droplet surface and the continuous phase governs the heat stability of emulsions

(2018) Marie Chevallier et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

The formation and characterization of antioxidant pickering emulsions: Effect of the interactions between gliadin and chitosan

(2018) Meng-Fan Li et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of pickering emulsions stabilized by octenyl succinic anhydride -modified gliadin nanoparticle

(2018) Xiao-Min Li et al.   FOOD HYDROCOLLOIDS

Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

(2017) Tao Zeng et al.   FOOD CHEMISTRY

Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions

(2017) Chan Wang et al.   FOOD CHEMISTRY

Microfluidization initiated cross-linking of gliadin particles for structured algal oil emulsions

(2017) Xiao Liu et al.   FOOD HYDROCOLLOIDS

Zein-based colloidal particles for encapsulation and delivery of epigallocatechin gallate

(2017) Francesco Donsì et al.   FOOD HYDROCOLLOIDS

Double emulsion derived from kafirin nanoparticles stabilized Pickering emulsion: Fabrication, microstructure, stability and in vitro digestion profile

(2017) Jie Xiao et al.   FOOD HYDROCOLLOIDS

Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles

(2017) Xue-Feng Zhu et al.   FOOD HYDROCOLLOIDS

Biopolymer-based particles as stabilizing agents for emulsions and foams

(2017) Eric Dickinson   FOOD HYDROCOLLOIDS

Chitosan as a bioactive polymer: Processing, properties and applications

(2017) A. Muxika et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Gelatin-Based Nanocomplex-Stabilized Pickering Emulsions: Regulating Droplet Size and Wettability through Assembly with Glucomannan

(2017) Weiping Jin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Functionalization of cellulose nanocrystals for advanced applications

(2017) Juntao Tang et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Pickering-stabilized emulsion gels fabricated from wheat protein nanoparticles: Effect of pH, NaCl and oil content

(2017) Yu Qing Zhu et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Enzyme-Based Strategies for Structuring Foods for Improved Functionality

(2017) Benjamin Zeeb et al.   Annual Review of Food Science and Technology

Research on cellulose nanocrystals produced from cellulose sources with various polymorphs

(2017) Jie Gong et al.   RSC Advances

Nanocarriers from GRAS Zein Proteins to Encapsulate Hydrophobic Actives

(2016) Nikolas T. Weissmueller et al.   BIOMACROMOLECULES

Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of gel-like emulsions and their potential as sustained-release delivery systems for β -carotene

(2016) Fu Liu et al.   FOOD HYDROCOLLOIDS

Development and characterization of novel chitosan emulsion films via pickering emulsions incorporation approach

(2016) Wei-Jian Shi et al.   FOOD HYDROCOLLOIDS

Soy glycinin as food-grade Pickering stabilizers: Part. II. Improvement of emulsification and interfacial adsorption by electrostatic screening

(2016) Fu Liu et al.   FOOD HYDROCOLLOIDS

Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface

(2016) Fu Liu et al.   FOOD HYDROCOLLOIDS

Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior

(2016) Jie Xiao et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles

(2016) Ya-Qiong Hu et al.   FOOD HYDROCOLLOIDS

Food-grade particles for emulsion stabilization

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

Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

(2016) Jie Xiao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Stabilizing oil-in-water emulsions with regenerated chitin nanofibers

(2015) Ying Zhang et al.   FOOD CHEMISTRY

Fabrication and Characterization of Antioxidant Pickering Emulsions Stabilized by Zein/Chitosan Complex Particles (ZCPs)

(2015) Li-Juan Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modulating the morphology of hydrogel particles by thermal annealing: mixed biopolymer electrostatic complexes

(2015) Bi-cheng Wu et al.   JOURNAL OF PHYSICS D-APPLIED PHYSICS

Microgels — An alternative colloidal ingredient for stabilization of food emulsions

(2015) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Colloids in Food: Ingredients, Structure, and Stability

(2015) Eric Dickinson   Annual Review of Food Science and Technology

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

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

Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications

(2014) Marilyn Rayner et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process

(2014) Fu Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein-Based Pickering Emulsion and Oil Gel Prepared by Complexes of Zein Colloidal Particles and Stearate

(2014) Zhi-Ming Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure, Morphology, and Assembly Behavior of Kafirin

(2014) Jie Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0

(2014) Han-Ning Liang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2014) Mathieu Destribats et al.   Soft Matter

Controlled food protein aggregation for new functionality

(2013) Taco Nicolai et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

(2013) Fu Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stabilising emulsion-based colloidal structures with mixed food ingredients

(2012) Eric Dickinson   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Nanoscale Characterization of Zein Self-Assembly

(2012) Yi Wang et al.   LANGMUIR

Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein

(2012) Julius W. J. de Folter et al.   Soft Matter

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

(2012) Irina Kalashnikova et al.   Soft Matter

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

(2011) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Functional Biopolymer Particles: Design, Fabrication, and Applications

(2010) Owen Griffith Jones et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Biopolymer Nanoparticles from Heat-Treated Electrostatic Protein-Polysaccharide Complexes: Factors Affecting Particle Characteristics

(2010) Owen Griffith Jones et al.   JOURNAL OF FOOD SCIENCE

Internal structure and colloidal behaviour of covalent whey protein microgels obtained by heat treatment

(2010) Christophe Schmitt et al.   Soft Matter