Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing
Authors
Keywords
Pickering emulsion, 3D printing, Cinnamaldehyde, Pea protein isolate, Rheological properties
Journal
FOOD HYDROCOLLOIDS
Volume 124, Issue -, Pages 107265
Publisher
Elsevier BV
Online
2021-10-09
DOI
10.1016/j.foodhyd.2021.107265
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- 4D printing of lotus root powder gel: Color change induced by microwave
- (2021) Chen Chen et al. Innovative Food Science & Emerging Technologies
- Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues
- (2021) Mahdiyar Shahbazi et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- Application of Pickering emulsions in 3D printing of personalized nutrition. Part I: Development of reduced-fat printable casein-based ink
- (2021) Mahdiyar Shahbazi et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- 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
- Rheological properties of xanthan-modified fish gelatin and its potential to replace mammalian gelatin in low-fat stirred yogurt
- (2021) Mengdi Yin et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application
- (2021) Hongxia Wang et al. FOOD HYDROCOLLOIDS
- Fabrication, Physicochemical Stability, and Microstructure of Coenzyme Q10 Pickering Emulsions Stabilized by Resveratrol-Loaded Composite Nanoparticles
- (2020) Yang Wei et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Design and characterization of casein-whey protein suspensions via the pH-temperature-route for application in extrusion-based 3D-Printing
- (2020) Kilian Daffner et al. FOOD HYDROCOLLOIDS
- Fabrication of low environment-sensitive nanoparticles for cinnamaldehyde encapsulation by heat-induced gelation method
- (2020) Qian Liu et al. FOOD HYDROCOLLOIDS
- The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents
- (2020) Frederik Janssen et al. FOOD HYDROCOLLOIDS
- Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing
- (2020) Zipeng Liu et al. FOOD HYDROCOLLOIDS
- Food-grade Pickering emulsions for encapsulation and delivery of bioactives
- (2020) William Wachira Mwangi et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- High Internal Phase Emulsion for Food-Grade 3D Printing Materials
- (2020) Xiang Li et al. ACS Applied Materials & Interfaces
- Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food
- (2020) Arianna Dick et al. FOOD HYDROCOLLOIDS
- 3D extrusion-based printability evaluation of selected cereal grains by computational fluid dynamic simulation
- (2020) Chaofan Guo et al. JOURNAL OF FOOD ENGINEERING
- Stability of 3D printing using a mixture of pea protein and alginate: Precision and application of additive layer manufacturing simulation approach for stress distribution
- (2020) Timilehin Martins Oyinloye et al. JOURNAL OF FOOD ENGINEERING
- Effects of high oil compositions and printing parameters on food paste properties and printability in a 3D printing food processing model
- (2020) Lingyi Liu et al. JOURNAL OF FOOD ENGINEERING
- Rheological behavior and particle alignment of cellulose nanocrystal and its composite hydrogels during 3D printing
- (2020) Tao Ma et al. CARBOHYDRATE POLYMERS
- Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates
- (2020) Chaofan Guo et al. FOOD HYDROCOLLOIDS
- Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes
- (2020) Zhongyang Ren et al. FOOD HYDROCOLLOIDS
- Preparation of high thermal stability gelatin emulsion and its application in 3D printing
- (2020) Jie Du et al. FOOD HYDROCOLLOIDS
- Water-in-PDMS Emulsion Templating of Highly Interconnected Porous Architectures for 3D Cell Culture
- (2019) Roberto Riesco et al. ACS Applied Materials & Interfaces
- Designing hydrocolloid based food-ink formulations for extrusion 3D printing
- (2019) Azarmidokht Gholamipour-Shirazi et al. FOOD HYDROCOLLOIDS
- Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk
- (2019) Lilan Xu et al. FOOD HYDROCOLLOIDS
- Effect of cinnamaldehyde on interfacial rheological properties of proteins adsorbed at O/W interfaces
- (2019) Manuel Felix et al. FOOD HYDROCOLLOIDS
- Enhancement of physicochemical properties of whey protein-stabilized nanoemulsions by interfacial cross-linking using cinnamaldehyde
- (2018) Enmin Chen et al. FOOD HYDROCOLLOIDS
- Impact of rheological properties of mashed potatoes on 3D printing
- (2018) Zhenbin Liu et al. JOURNAL OF FOOD ENGINEERING
- Zein/gum Arabic nanoparticle-stabilized Pickering emulsion with thymol as an antibacterial delivery system
- (2018) Juan Li et al. CARBOHYDRATE POLYMERS
- Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing
- (2018) Yaowei Liu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 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
- Influence of pH and cinnamaldehyde on the physical stability and lipolysis of whey protein isolate-stabilized emulsions
- (2017) Enmin Chen et al. FOOD HYDROCOLLOIDS
- 3D printing of concentrated emulsions into multiphase biocompatible soft materials
- (2017) Marianne R. Sommer et al. Soft Matter
- Influences of Ulva fasciata polysaccharide on the rheology and stabilization of cinnamaldehyde emulsions
- (2016) Ping Shao et al. CARBOHYDRATE POLYMERS
- Effects of environmental factors on the physical stability of pickering-emulsions stabilized by chitosan particles
- (2016) William Wachira Mwangi et al. FOOD HYDROCOLLOIDS
- Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends
- (2016) Jie Xiao et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Physical chemistry of highly concentrated emulsions
- (2015) Reza Foudazi et al. ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Imino-chitosan biopolymeric films. Obtaining, self-assembling, surface and antimicrobial properties
- (2015) Luminita Marin et al. CARBOHYDRATE POLYMERS
- Recent development in 3D food printing
- (2015) Fan Yang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Physical Properties and Antimicrobial Efficacy of Thyme Oil Nanoemulsions: Influence of Ripening Inhibitors
- (2012) Yuhua Chang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreDiscover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversation