Construction of dual-compartmental micro-droplet via shrimp ferritin nanocages stabilized Pickering emulsions for co-encapsulation of hydrophobic/hydrophilic bioactive compounds

Interaction mechanism of ferritin protein with chlorogenic acid and iron ion: The structure, iron redox, and polymerization evaluation

(2021) Rui Yang et al.   FOOD CHEMISTRY

Biopolymer-liposome hybrid systems for controlled delivery of bioactive compounds: Recent advances

(2021) Chen Tan et al.   BIOTECHNOLOGY ADVANCES

Functional relationship of vegetable colors and bioactive compounds: implications in human health

(2021) Shweta Sharma et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based Pickering emulsion

(2021) Yunxiao Xie et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of oil type and β-carotene incorporation on the properties of gelatin nanoparticle-stabilized pickering emulsions

(2021) Huan Tan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods

(2021) Ting Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The development of natural and designed protein nanocages for encapsulation and delivery of active compounds

(2021) Hai Chen et al.   FOOD HYDROCOLLOIDS

Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction

(2020) Hongxia Zheng et al.   FOOD HYDROCOLLOIDS

Environmental stability and curcumin release properties of Pickering emulsion stabilized by chitosan/gum arabic nanoparticles

(2020) Jing Han et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Double-Interface Binding of Two Bioactive Compounds with Cage-Like Ferritin

(2020) Demei Meng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Construction of three-dimensional interleaved protein hetero-superlattices in solution by cooperative electrostatic and aromatic stacking interactions

(2020) Hai Chen et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge

(2020) Hongjie Dai et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Food-grade Pickering emulsions for encapsulation and delivery of bioactives

(2020) William Wachira Mwangi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Cellulose nanocrystals from ultrasound process stabilizing O/W Pickering emulsion

(2020) Aureliano Agostinho Dias Meirelles et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

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

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

(2020) Jiaqi Su et al.   FOOD HYDROCOLLOIDS

Preparation of high thermal stability gelatin emulsion and its application in 3D printing

(2020) Jie Du et al.   FOOD HYDROCOLLOIDS

Magnetic cellulose nanocrystal stabilized Pickering emulsions for enhanced bioactive release and human colon cancer therapy

(2019) Liang Ee Low et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Influence of manothermosonication on the physicochemical and functional properties of ferritin as a nano-carrier of iron or bioactive compounds

(2019) Demei Meng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oil-in-water Pickering emulsions using a protein nano-ring as high-grade emulsifiers

(2019) Baomei Xu et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Proanthocyanidin Encapsulated in Ferritin Enhances Its Cellular Absorption and Antioxidant Activity

(2019) Yu Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network

(2019) Songnan Li et al.   FOOD CHEMISTRY

Nano-encapsulation of epigallocatechin gallate in the ferritin-chitosan double shells: Simulated digestion and absorption evaluation

(2018) Rui Yang et al.   FOOD RESEARCH INTERNATIONAL

Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes, emulsions, and nanoparticles

(2018) Fuguo Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions

(2018) Xing Chen et al.   FOOD RESEARCH INTERNATIONAL

The first crystal structure of crustacean ferritin that is a hybrid type of H and L ferritin

(2018) Taro Masuda et al.   PROTEIN SCIENCE

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

Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface

(2016) Fu Liu et al.   FOOD HYDROCOLLOIDS

Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion

(2015) N.P. Aditya et al.   FOOD CHEMISTRY

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 stabilization of foams and emulsions with particles of biological origin

(2014) Stephanie Lam et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Encapsulation of curcumin in recombinant human H-chain ferritin increases its water-solubility and stability

(2014) Lingli Chen et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation of anthocyanin molecules within a ferritin nanocage increases their stability and cell uptake efficiency

(2014) Tuo Zhang et al.   FOOD RESEARCH INTERNATIONAL

Pickering Emulsions: What Are the Main Parameters Determining the Emulsion Type and Interfacial Properties?

(2014) Mathieu Destribats et al.   LANGMUIR

Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein

(2012) Julius W. J. de Folter et al.   Soft Matter

Pickering emulsion templated soft capsules by self-assembling cross-linkable ferritin–polymer conjugates

(2011) Patrick van Rijn et al.   CHEMICAL COMMUNICATIONS

Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizers

(2011) Zijun Luo et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Flavonoid–flavonoid interaction and its effect on their antioxidant activity

(2010) Maria Hidalgo et al.   FOOD CHEMISTRY

Bio-inorganic microcapsules from templating protein- and bionanoparticle-stabilized Pickering emulsions

(2010) Günther Jutz et al.   JOURNAL OF MATERIALS CHEMISTRY

Encapsulation of Amphoteric Substances in a pH-Sensitive Pickering Emulsion

(2010) Martin F. Haase et al.   Journal of Physical Chemistry C

Ferritin as a bionano-particulate emulsifier

(2009) Syuji Fujii et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Mechanisms of combined action of different chemopreventive dietary compounds

(2008) Theo M. de Kok et al.   EUROPEAN JOURNAL OF NUTRITION