Preparation and characterization of tea oil powder with high water solubility using Pickering emulsion template and vacuum freeze-drying

High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective

(2022) Wei Xu et al.   Frontiers in Nutrition

Phase change material microcapsules with melamine resin shell via cellulose nanocrystal stabilized Pickering emulsion in-situ polymerization

(2021) Zhe Zhang et al.   CHEMICAL ENGINEERING JOURNAL

Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

(2021) E.F. Ribeiro et al.   FOOD HYDROCOLLOIDS

Interfacial Engineering of Pickering Emulsion Co-Stabilized by Zein Nanoparticles and Tween 20: Effects of the Particle Size on the Interfacial Concentration of Gallic Acid and the Oxidative Stability

(2020) Zijun Zhao et al.   Nanomaterials

Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan

(2020) Wei Xu et al.   FOOD HYDROCOLLOIDS

Effects of Olive Leaf Extracts as Natural Preservative on Retailed Poultry Meat Quality

(2020) Ebeed Saleh et al.   Foods

Pickering emulsions: Versatility of colloidal particles and recent applications

(2020) Hang Jiang et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D–optimal mixture design approach

(2020) Zeynep Aksoylu Özbek et al.   FOOD HYDROCOLLOIDS

The effect of spray-drying and freeze-drying on encapsulation efficiency, in vitro bioaccessibility and oxidative stability of krill oil nanoemulsion system

(2020) Tamer Mohammed El-Messery et al.   FOOD HYDROCOLLOIDS

Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum

(2020) Zhifan Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fabrication and characterization of food-grade Pickering high internal emulsions stabilized with β-cyclodextrin

(2020) Zhongbo Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spray drying of whey protein stabilized nanoemulsions containing different wall materials – maltodextrin or trehalose

(2020) Anges Teo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lysozyme and its modified forms: A critical appraisal of selected properties and potential

(2020) Grzegorz Leśnierowski et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterization of freeze-dried microencapsulation tuna fish oil with arrowroot starch and maltodextrin

(2020) Albert Linton Charles et al.   FOOD HYDROCOLLOIDS

Tannic acid enhanced the physical and oxidative stability of chitin particles stabilized oil in water emulsion

(2020) Fang Yang et al.   FOOD CHEMISTRY

Effect of NaCl on physicochemical properties of xanthan gum – Water chestnut starch complexes

(2019) Zubala Lutfi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Maltodextrin or gum Arabic with whey proteins as wall-material blends increased the stability and physiochemical characteristics of mulberry microparticles

(2019) Ibrahim Khalifa et al.   Food Bioscience

High internal phase emulsions stabilized by starch nanocrystals

(2018) Tao Yang et al.   FOOD HYDROCOLLOIDS

Oil tea improves glucose and lipid levels and alters gut microbiota in type 2 diabetic mice

(2018) Rui Lin et al.   NUTRITION RESEARCH

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

Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick ( Moringa oleifera ) oil

(2017) Monica Premi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

(2017) David Julian McClements et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microencapsulation of Anthocyanins with Different Wall Materials and Its Application in Active Biodegradable Films

(2015) Liana Stoll et al.   Food and Bioprocess Technology

Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil

(2013) Asli Can Karaca et al.   FOOD CHEMISTRY

A method for pomegranate seed application in food industries: Seed oil encapsulation

(2012) A.M. Goula et al.   FOOD AND BIOPRODUCTS PROCESSING

The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying

(2011) Sri Haryani Anwar et al.   JOURNAL OF FOOD ENGINEERING

Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

(2008) Seid Mahdi Jafari et al.   DRYING TECHNOLOGY