Fabrication and characterization of superior stable Pickering emulsions stabilized by propylene glycol alginate gliadin nanoparticles

Enhancing the oxidative stability of algal oil emulsions by adding sweet orange oil: Effect of essential oil concentration

(2021) Na Xu et al.   FOOD CHEMISTRY

Stability, Interfacial Structure, and Gastrointestinal Digestion of β-Carotene-Loaded Pickering Emulsions Co-stabilized by Particles, a Biopolymer, and a Surfactant

(2021) Yang Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improved stabilization of coix seed oil in a nanocage-coating framework based on gliadin-carboxymethyl chitosan-Ca2+

(2021) Wenyu Zheng et al.   CARBOHYDRATE POLYMERS

Polysaccharides-Stabilized Aqueous Foams to Fabricate Highly Oil-Absorbing Cryogels: Application and Formation Process for Preparation of Edible Oleogels

(2021) Qinbo Jiang et al.   FOOD HYDROCOLLOIDS

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

High Internal Phase Emulsion for Food-Grade 3D Printing Materials

(2020) Xiang Li et al.   ACS Applied Materials & Interfaces

Effect of CMC degree of substitution and gliadin/CMC ratio on surface rheology and foaming behavior of gliadin/CMC nanoparticles

(2020) Dengfeng Peng et al.   FOOD HYDROCOLLOIDS

Foaming and surface rheological behaviors of gliadin particles: Effect of solvent and concentration of gliadin stock solution

(2020) Dengfeng Peng et al.   FOOD HYDROCOLLOIDS

Improving the emulsifying property of gliadin nanoparticles as stabilizer of Pickering emulsions: Modification with sodium carboxymethyl cellulose

(2020) Xuan Zhang et al.   FOOD HYDROCOLLOIDS

Electrostatic deposition of polysaccharide onto soft protein colloidal particles: Enhanced rigidity and potential application as Pickering emulsifiers

(2020) Jiaqi Su et al.   FOOD HYDROCOLLOIDS

Fabrication of Pickering emulsion based on particles combining pectin and zein: Effects of pectin methylation

(2020) Wei Zhang et al.   CARBOHYDRATE POLYMERS

Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties

(2020) Ran Meng et al.   FOOD CHEMISTRY

Preparation and characterization of pickering emulsion stabilized by hordein-chitosan complex particles

(2020) Feifan Li et al.   JOURNAL OF FOOD ENGINEERING

Fabrication and Characterization of Novel Water-Insoluble Protein Porous Materials Derived from Pickering High Internal-Phase Emulsions Stabilized by Gliadin–Chitosan-Complex Particles

(2019) Fu-Zhen Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparation of Carboxymethyl Cellulose-Based Macroporous Adsorbent by Eco-Friendly Pickering-MIPEs Template for Fast Removal of Pb2+ and Cd2+

(2019) Feng Wang et al.   Frontiers in Chemistry

Fabrication and characterization of resveratrol loaded zein-propylene glycol alginate-rhamnolipid composite nanoparticles: Physicochemical stability, formation mechanism and in vitro digestion

(2019) Yang Wei et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of zein nanoparticles by dextran sulfate coating as vehicles for delivery of curcumin

(2019) Yongkai Yuan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fabrication and Characterization of Lutein-Loaded Nanoparticles Based on Zein and Sophorolipid: Enhancement of Water Solubility, Stability, and Bioaccessibility

(2019) Yongkai Yuan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation and characterization of zein-propylene glycol alginate-surfactant ternary complexes: Effect of surfactant type

(2018) Lei Dai et al.   FOOD CHEMISTRY

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

(2018) Lei Dai et al.   FOOD HYDROCOLLOIDS

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

(2018) Lei Dai et al.   FOOD HYDROCOLLOIDS

Structure, physicochemical stability and in vitro simulated gastrointestinal digestion properties of β-carotene loaded zein-propylene glycol alginate composite nanoparticles fabricated by emulsification-evaporation method

(2018) Yang Wei et al.   FOOD HYDROCOLLOIDS

Novel bilayer emulsions co-stabilized by zein colloidal particles and propylene glycol alginate. Part 1:Fabrication and characterization

(2018) Yang Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pectin-whey protein complexes vs. small molecule surfactants for stabilization of double nano-emulsions as novel bioactive delivery systems

(2018) Pouria Gharehbeglou et al.   JOURNAL OF FOOD ENGINEERING

Fabrication of ovalbumin/κ-carrageenan complex nanoparticles as a novel carrier for curcumin delivery

(2018) Hujun Xie et al.   FOOD HYDROCOLLOIDS

Structural characterization and formation mechanism of zein-propylene glycol alginate binary complex induced by calcium ions

(2017) Cuixia Sun et al.   FOOD RESEARCH INTERNATIONAL

Adsorption and Distribution of Edible Gliadin Nanoparticles at the Air/Water Interface

(2017) Dengfeng Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quercetagetin-Loaded Zein–Propylene Glycol Alginate Ternary Composite Particles Induced by Calcium Ions: Structure Characterization and Formation Mechanism

(2017) Cuixia Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of a soy protein isolate–carrageenan–quercetagetin non-covalent complex for the stabilization of β-carotene emulsions

(2017) Like Mao et al.   Food & Function

Propylene glycol alginate (PGA) gelled foams: A systematic study of surface activity and gelling properties as a function of degree of esterification

(2016) Julie Nilsen-Nygaard 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

Recent Studies of Pickering Emulsions: Particles Make the Difference

(2016) Jie Wu et al.   Small

Gliadin-based nanoparticles: Fabrication and stability of food-grade colloidal delivery systems

(2015) Iris J. Joye et al.   FOOD HYDROCOLLOIDS

Conformational changes to deamidated wheat gliadins and β-casein upon adsorption to oil–water emulsion interfaces

(2011) Benjamin T. Wong et al.   FOOD HYDROCOLLOIDS