Utilizing protein-polyphenol molecular interactions to prepare moringa seed residue protein/tannic acid Pickering stabilizers

Fabrication and Stability of Pickering Emulsions using Moringa Seed Residue Protein: Effect of pH and Ionic Strength

(2021) Zhilian Huang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Modulating the in vitro digestion of heat-set whey protein emulsion gels via gelling properties modification with sequential ultrasound pretreatment

(2021) Yu Cheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of basil essential oil and beeswax incorporation on the physical, structural, and antibacterial properties of chitosan emulsion based coating for eggs preservation

(2021) Rui Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of interactions between glycosylated protein and tannic acid on the physicochemical stability of Pickering emulsions

(2021) Cheng Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tuning the molecular interactions between gliadin and tannic acid to prepare Pickering stabilizers with improved emulsifying properties

(2020) Xiangwei Zhu et al.   FOOD HYDROCOLLOIDS

Elucidation of the interaction between human serum albumin (HSA) and 3,4-methylenedioxyde-6-iodo-benzaldehyde-thiosemicarbazone, a potential drug for Leishmania amazonensis: Multiple spectroscopic and dynamics simulation approach

(2020) Otávio Augusto Chaves et al.   JOURNAL OF MOLECULAR LIQUIDS

Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods

(2020) Xiaojia Yan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Tannic acid enhanced the physical and oxidative stability of chitin particles stabilized oil in water emulsion

(2020) Fang Yang et al.   FOOD CHEMISTRY

Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan

(2019) Ruyi Li et al.   FOOD RESEARCH INTERNATIONAL

Fabrication of OSA Starch/Chitosan Polysaccharide-Based High Internal Phase Emulsion via Altering Interfacial Behaviors

(2019) Chi Yan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions

(2019) Ruyi Li et al.   FOOD CHEMISTRY

Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues

(2019) Zhongyang Ren et al.   FOOD HYDROCOLLOIDS

Studies on conformational changes induced by binding of pendimethalin with human serum albumin

(2019) Md. Irshad Ahmad et al.   CHEMOSPHERE

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

(2019) Yuqing Zhu et al.   FOOD CHEMISTRY

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

(2019) Dan Li 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

Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface

(2018) Wenfei Xiong et al.   FOOD CHEMISTRY

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

(2018) Xiao Liu 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

Multilayered films made from tannic acid and alkaline phosphatase with enzymatic activity and electrochemical behavior

(2018) Manon Allais et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Emulsions Stabilized by Chitosan-Modified Silica Nanoparticles: pH Control of Structure–Property Relations

(2018) Lauriane Alison et al.   LANGMUIR

Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

(2017) David Julian McClements et al.   Annual Review of Food Science and Technology

Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)

(2016) Li-Juan Wang et al.   FOOD CHEMISTRY

Effects of coconut (Cocos nucifera L.) protein hydrolysates obtained from enzymatic hydrolysis on the stability and rheological properties of oil-in-water emulsions

(2016) Somruedee Thaiphanit et al.   FOOD HYDROCOLLOIDS

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

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

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

The Stability, Sustained Release and Cellular Antioxidant Activity of Curcumin Nanoliposomes

(2015) Xing Chen et al.   MOLECULES

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

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

Stability of emulsion containing skipjack roe protein hydrolysate modified by oxidised tannic acid

(2014) Rossawan Intarasirisawat et al.   FOOD HYDROCOLLOIDS

Food proteins: A review on their emulsifying properties using a structure–function approach

(2013) Ricky S.H. Lam et al.   FOOD CHEMISTRY

Complex coacervation of β-lactoglobulin – κ-Carrageenan aqueous mixtures as affected by polysaccharide sonication

(2013) Seyed Mohammad Hashem Hosseini et al.   FOOD CHEMISTRY

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

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

Straightforward preparation of organic colloidal particles by harnessing spontaneous non-covalent interactions of active molecules from natural origin

(2012) Ashok R. Patel et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Colloidal complexation of a macromolecule with a small molecular weight natural polyphenol: implications in modulating polymer functionalities

(2012) Ashok R. Patel et al.   Soft Matter

Food emulsions and foams: Stabilization by particles

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

Enhanced antioxidant capacity and antimicrobial activity of tannic acid by thermal processing

(2009) T.J. Kim et al.   FOOD CHEMISTRY

Interactions of tea tannins and condensed tannins with proteins

(2009) Richard A. Frazier et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS