Effect of hydrocolloids on physicochemical properties, stability, and digestibility of Pickering emulsions stabilized by nanofibrillated cellulose

Modulating in vitro gastrointestinal digestion of nanocellulose-stabilized Pickering emulsions by altering cellulose lengths

(2021) Yang Ni et al.   FOOD HYDROCOLLOIDS

Rheological and microstructural behaviour of xanthan gum and xanthan gum-Tween 80 emulsions during in vitro digestion

(2019) M. Espert et al.   FOOD HYDROCOLLOIDS

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

(2019) Li Ma 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

Observation of chitosan coated lipid nanoparticles with different lipid compositions under simulated in vitro digestion system

(2018) Gye Hwa Shin et al.   FOOD HYDROCOLLOIDS

Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of β-carotene in OSA-modified-starch-stabilized-emulsions

(2018) Quanquan Lin et al.   FOOD HYDROCOLLOIDS

Pickering emulsions by combining cellulose nanofibrils and nanocrystals: phase behavior and depletion stabilization

(2018) Long Bai et al.   GREEN CHEMISTRY

Hydroxypropyl methylcellulose enhances the stability of o/w Pickering emulsions stabilized with chitosan and the whole cells of Lactococcus lactis IO-1

(2018) Pitchapa Rattanaburi et al.   FOOD RESEARCH INTERNATIONAL

Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum

(2018) Jiratthitikan Sriprablom et al.   JOURNAL OF FOOD ENGINEERING

Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility

(2018) Dongwen Fu et al.   FOOD HYDROCOLLOIDS

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

(2017) Shengju Ge et al.   FOOD CHEMISTRY

Polysaccharide blended whey protein isolate-(WPI) hydrogels: A physicochemical and controlled release study

(2017) Baris Ozel et al.   FOOD HYDROCOLLOIDS

Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

(2016) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Influence of methylcellulose on attributes of β-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties

(2016) Saehun Mun et al.   FOOD RESEARCH INTERNATIONAL

Properties and stability of oil-in-water emulsions stabilized by microfibrillated cellulose from mangosteen rind

(2015) Thunnalin Winuprasith et al.   FOOD HYDROCOLLOIDS

Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin)

(2015) Ruojie Zhang et al.   FOOD HYDROCOLLOIDS

Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion

(2015) Chaoying Qiu et al.   FOOD RESEARCH INTERNATIONAL

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

Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions

(2014) Mauricio Espinal-Ruiz et al.   Food & Function

Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

(2013) L. Salvia-Trujillo et al.   FOOD CHEMISTRY

Microfibrillated cellulose from mangosteen (Garcinia mangostana L.) rind: Preparation, characterization, and evaluation as an emulsion stabilizer

(2013) Thunnalin Winuprasith et al.   FOOD HYDROCOLLOIDS

Behavior of vitamin E acetate delivery systems under simulated gastrointestinal conditions: Lipid digestion and bioaccessibility of low-energy nanoemulsions

(2013) Sinja Mayer et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Characterization of starch Pickering emulsions for potential applications in topical formulations

(2012) Diana Marku et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Cellulose Nanocrystals: Chemistry, Self-Assembly, and Applications

(2010) Youssef Habibi et al.   CHEMICAL REVIEWS

New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility

(2010) Yan Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food emulsions and foams: Stabilization by particles

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

Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

(2008) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva

(2008) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS