Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe

A novel cholesterol-free mayonnaise made from Pickering emulsion stabilized by apple pomace particles

(2021) Zhiqiang Lu et al.   FOOD CHEMISTRY

High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure

(2021) Tingting Feng et al.   FOOD CHEMISTRY

Review of recent advances in the preparation, properties, and applications of high internal phase emulsions

(2021) Hongxia Gao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Potential Pickering emulsion stabilized with chitosan-stearic acid nanogels incorporating clove essential oil to produce fish-oil-enriched mayonnaise

(2020) Razieh Sadat Hosseini et al.   CARBOHYDRATE POLYMERS

Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate

(2020) Thamonwan Angkuratipakorn et al.   FOOD CHEMISTRY

Transparent high internal phase emulsion gels stabilized solely by proteins

(2020) Xu-Hui Chen et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective

(2020) Aimin Shi et al.   FOOD HYDROCOLLOIDS

Effects of Change in PH and Addition of Sucrose and NaCl on the Emulsifying Properties of Mucilage Obtained from Pereskia aculeata Miller

(2019) Luciana Affonso Junqueira et al.   Food and Bioprocess Technology

Pickering Emulsions for Food and Drinks

(2019) Brent S Murray   Current Opinion in Food Science

Physical and tribological properties of high internal phase emulsions based on citrus fibers and corn peptides

(2019) Qijun Ruan et al.   FOOD HYDROCOLLOIDS

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

(2019) Yuqing Zhu et al.   FOOD CHEMISTRY

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

High-Internal-Phase Pickering Emulsions Stabilized Solely by Peanut-Protein-Isolate Microgel Particles with Multiple Potential Applications

(2018) Bo Jiao et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

(2018) Xiao Liu et al.   FOOD HYDROCOLLOIDS

Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization

(2018) Bo Jiao et al.   FOOD HYDROCOLLOIDS

Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization

(2018) Bonastre Oliete et al.   Innovative Food Science & Emerging Technologies

Effects of proteolysis and transglutaminase crosslinking on physicochemical characteristics of walnut protein isolate

(2018) Ai-Min Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Convenient Synthesis of Hybrid Polymer Materials by AGET-ATRP Polymerization of Pickering Emulsions Stabilized by Cellulose Nanocrystals Grafted with Reactive Moieties

(2018) Arthur Werner et al.   BIOMACROMOLECULES

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

pH switchable Pickering emulsion based on soy peptides functionalized calcium phosphate particles

(2017) Qijun Ruan et al.   FOOD HYDROCOLLOIDS

Oral processing of emulsion systems from a colloidal perspective

(2017) Anwesha Sarkar et al.   Food & Function

An Overview of Pickering Emulsions: Solid-Particle Materials, Classification, Morphology, and Applications

(2017) Yunqi Yang et al.   Frontiers in Pharmacology

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

Microbial cells as colloidal particles: Pickering oil-in-water emulsions stabilized by bacteria and yeast

(2016) Hassan Firoozmand et al.   FOOD RESEARCH INTERNATIONAL

Pea protein isolates: Structure, extraction, and functionality

(2016) A. C. Y. Lam et al.   FOOD REVIEWS INTERNATIONAL

Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions

(2016) Merve Yildirim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids

(2016) Long Bai et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Assessment of soy soluble polysaccharide, gum arabic and OSA-Starch as emulsifiers for mayonnaise-like emulsions

(2016) Peter Chivero et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions

(2015) Omer Said Toker et al.   FOOD RESEARCH INTERNATIONAL

Stability of Whey Protein Concentrate/Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum

(2014) Cristián Huck-Iriart et al.   Food and Bioprocess Technology

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

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

Lipid and water crystallization in protein-stabilised oil-in-water emulsions

(2011) Leonardo Cornacchia et al.   FOOD HYDROCOLLOIDS