Advances in Pickering emulsions stabilized by protein particles: Toward particle fabrication, interaction and arrangement

Modification of plant proteins for improved functionality: A review

(2021) Felix U. Akharume et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

α-Lactalbumin Self-Assembled Nanoparticles with Various Morphologies, Stiffnesses, and Sizes as Pickering Stabilizers for Oil-in-Water Emulsions and Delivery of Curcumin

(2021) Bin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds

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

Strong, elastic, and tough high internal phase emulsions stabilized solely by cod myofibers for multidisciplinary applications

(2021) Chao Wu et al.   CHEMICAL ENGINEERING JOURNAL

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

Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

(2021) Maryam Nikbakht Nasrabadi et al.   FOOD HYDROCOLLOIDS

Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions

(2021) Jéssica Thaís do Prado Silva et al.   Foods

Plant protein-based antioxidant Pickering emulsions and high internal phase Pickering emulsions against broad pH range and high ionic strength: Effects of interfacial rheology and microstructure

(2021) Tingting Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Performance of conventional drinking water treatment following dispersant remediation of an oil spill in surface water

(2021) Oluchi Okoro et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Starch granule stabilized Pickering emulsions: an 8‐year stability study

(2020) Ali Marefati et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Sustainable food-grade Pickering emulsions stabilized by plant-based particles

(2020) Anwesha Sarkar et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Interfacial Crystallization of Diacylglycerols Rich in Medium‐ and Long‐Chain Fatty Acids in Water‐in‐Oil Emulsions

(2020) Guanghui Li et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

Development and evaluation of tea polyphenols loaded water in oil emulsion with zein as stabilizer

(2020) Qingzhuo Ye et al.   JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY

Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies

(2020) Chuan-He Tang   FOOD HYDROCOLLOIDS

Edible pickering high internal phase emulsions stabilized by soy glycinin: Improvement of emulsification performance and pickering stabilization by glycation with soy polysaccharide

(2020) Ze-Zhou Hao et al.   FOOD HYDROCOLLOIDS

pH and ionic strength responsive core-shell protein microgels fabricated via simple coacervation of soy globulins

(2020) Nannan Chen et al.   FOOD HYDROCOLLOIDS

Metal–Phenolic Network Covering on Zein Nanoparticles as a Regulator on the Oil/Water Interface

(2020) Di Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Deciphering the structural network that confers stability to high internal phase Pickering emulsions by crosslinked soy protein microgels and their in vitro digestion profiles

(2020) Jiayu Wen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hofmeister Effect-Assistant Fabrication of All-Natural Protein-based Porous Materials Templated from Pickering Emulsions

(2020) Fu-Zhen Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fundamentals and applications of particle stabilized emulsions in cosmetic formulations

(2020) Deepika Venkataramani et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility

(2020) Hualu Zhou et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of acid soluble collagen stabilized Pickering emulsions

(2020) Qiaomei Zhu et al.   FOOD HYDROCOLLOIDS

Outstanding antioxidant pickering high internal phase emulsions by co-assembled polyphenol-soy β-conglycinin nanoparticles

(2020) Li-Ping Peng et al.   FOOD RESEARCH INTERNATIONAL

Stability of water-in-oil emulsions co-stabilized by polyphenol crystal-protein complexes as a function of shear rate and temperature

(2020) Morfo Zembyla et al.   JOURNAL OF FOOD ENGINEERING

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

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

Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions

(2020) Hongjie Dai et al.   FOOD HYDROCOLLOIDS

Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects

(2020) Anuj Niroula et al.   FOOD HYDROCOLLOIDS

Inkjet printing of dopamine followed by UV light irradiation to modify mussel-inspired PVDF membrane for efficient oil-water separation

(2020) Renjie Li et al.   JOURNAL OF MEMBRANE SCIENCE

Rice peptide nanoparticle as a bifunctional food-grade Pickering stabilizer prepared by ultrasonication: Structural characteristics, antioxidant activity, and emulsifying properties

(2020) Xinxia Zhang et al.   FOOD CHEMISTRY

Whole cereal protein-based Pickering emulsions prepared by zein-gliadin complex particles

(2019) Xiao Liu et al.   JOURNAL OF CEREAL SCIENCE

Effect of shear and interfacial fat crystallization on release of water-soluble dye from water-in-oil emulsions

(2019) Ruby Rafanan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein nanotubes as state-of-the-art nanocarriers: Synthesis methods, simulation and applications

(2019) Iman Katouzian et al.   JOURNAL OF CONTROLLED RELEASE

Rheology of the sesame oil-in-water emulsions stabilized by cellulose nanofibers

(2019) Yu Lu et al.   FOOD HYDROCOLLOIDS

Protein-Based Pickering High Internal Phase Emulsions as Nutraceutical Vehicles of and the Template for Advanced Materials: A Perspective Paper

(2019) Xiao-Nan Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms

(2019) Mengzhen Ding et al.   FOOD HYDROCOLLOIDS

Heteroprotein complex formation of ovotransferrin and lysozyme: Fabrication of food-grade particles to stabilize Pickering emulsions

(2019) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

(2019) Dan Li et al.   FOOD HYDROCOLLOIDS

Heteroprotein complex of soy protein isolate and lysozyme: Formation mechanism and thermodynamic characterization

(2019) Jiabao Zheng 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

Mechanism of structural interplay between rice proteins and soy protein isolates to design novel protein hydrocolloids

(2018) Tao Wang et al.   FOOD HYDROCOLLOIDS

An optimal window for the fabrication of Edible Polyelectrolyte Complex Nanotubes (EPCNs) from bovine serum albumin (BSA) and sodium alginate

(2018) L. Maldonado et al.   FOOD HYDROCOLLOIDS

Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins

(2018) Jovana Glusac et al.   FOOD HYDROCOLLOIDS

Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion

(2018) Fu-Zhen Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Proline hydroxylation in collagen supports integrin binding by two distinct mechanisms

(2018) Kalle H. Sipilä et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

The effects of microfluidization on the physical, microbial, chemical, and coagulation properties of milk

(2018) A.J. Bucci et al.   JOURNAL OF DAIRY SCIENCE

Fused deposition modelling of sodium caseinate dispersions

(2018) M.A.I. Schutyser et al.   JOURNAL OF FOOD ENGINEERING

Hierarchical Porous Protein Scaffold Templated from High Internal Phase Emulsion Costabilized by Gelatin and Gelatin Nanoparticles

(2018) Huan Tan et al.   LANGMUIR

Properties of Ternary Biopolymer Nanocomplexes of Zein, Sodium Caseinate, and Propylene Glycol Alginate and Their Function of Stabilizing High Internal Phase Pickering Emulsions

(2018) Cuixia Sun et al.   LANGMUIR

Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels

(2018) Somayeh Zamani et al.   Food & Function

Enhancing the Viability of Lactobacillus plantarum as Probiotics through Encapsulation with High Internal Phase Emulsions Stabilized with Whey Protein Isolate Microgels

(2018) Jiuling Su et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Heat-induced self-assembly of zein nanoparticles: Fabrication, stabilization and potential application as oral drug delivery

(2018) Lei Wang et al.   FOOD HYDROCOLLOIDS

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

A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution

(2017) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Continuous production of core-shell protein nanoparticles by antisolvent precipitation using dual-channel microfluidization: Caseinate-coated zein nanoparticles

(2017) Sandra Ebert et al.   FOOD RESEARCH INTERNATIONAL

Protein aggregation: From background to inhibition strategies

(2017) Parvez Alam et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Pickering-stabilized emulsion gels fabricated from wheat protein nanoparticles: Effect of pH, NaCl and oil content

(2017) Yu Qing Zhu et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration

(2017) Zhiming Gao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Globular plant protein aggregates for stabilization of food foams and emulsions

(2017) Luca Amagliani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Outcomes of 3% Green Tea Emulsion on Skin Sebum Production in Male Volunteers

(2017) Tariq Mahmood et al.   Bosnian Journal of Basic Medical Sciences

Acute toxicity of anionic and non-ionic surfactants to aquatic organisms

(2016) M. Lechuga et al.   ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY

Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil

(2016) Xiao Liu et al.   FOOD HYDROCOLLOIDS

Preparation of soy protein-based microgel particles using a hydrogel homogenizing strategy and their interfacial properties

(2016) Jian Guo et al.   FOOD HYDROCOLLOIDS

Low energy, organic solvent-free co-assembly of zein and caseinate to prepare stable dispersions

(2016) Kang Pan 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

Influence of the Protein Particle Morphology and Partitioning on the Behavior of Particle-Stabilized Water-in-Water Emulsions

(2016) Alberto Gonzalez-Jordan et al.   LANGMUIR

Protein Fibrils Induce Emulsion Stabilization

(2016) Jinfeng Peng et al.   LANGMUIR

Particle formation and gelation of soymilk: Effect of heat

(2016) Xingyun Peng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The secret life of Pickering emulsions: particle exchange revealed using two colours of particle

(2016) David J. French et al.   Scientific Reports

Hard and soft colloids at fluid interfaces: Adsorption, interactions, assembly & rheology

(2015) Omkar S. Deshmukh et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking

(2015) Jiande Wu et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility

(2015) Chuan-He Tang   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Kafirin Nanoparticle-Stabilized Pickering Emulsions as Oral Delivery Vehicles: Physicochemical Stability and in Vitro Digestion Profile

(2015) Jie Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles

(2015) Yuan Zou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Supplemental Protein in Support of Muscle Mass and Health: Advantage Whey

(2015) Michaela C. Devries et al.   JOURNAL OF FOOD SCIENCE

Adsorption of soft particles at fluid interfaces

(2015) Robert W. Style et al.   Soft Matter

Microgels — An alternative colloidal ingredient for stabilization of food emulsions

(2015) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Pickering Emulsions for Food Applications: Background, Trends, and Challenges

(2015) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

Water-in-Water Emulsions Stabilized by Nanoplates

(2015) Mark Vis et al.   ACS Macro Letters

Current status on novel ways for stabilizing food dispersions by oleosins, particles and microgels

(2015) Marilyn Rayner   Current Opinion in Food Science

Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers

(2014) Huan Tan et al.   ACS Applied Materials & Interfaces

Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications

(2014) Marilyn Rayner et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer

(2014) Claire C. Berton-Carabin et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Colloidal particles as liquid dispersion stabilizer: Pickering emulsions and materials thereof

(2014) Véronique Schmitt et al.   COMPTES RENDUS PHYSIQUE

Pickering stabilization of foams and emulsions with particles of biological origin

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

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

Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions

(2014) Mathieu Destribats et al.   Soft Matter

pH-driven encapsulation of curcumin in self-assembled casein nanoparticles for enhanced dispersibility and bioactivity

(2014) Kang Pan et al.   Soft Matter

Emulsions stabilized with solid nanoparticles: Pickering emulsions

(2013) Yves Chevalier et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Controlled food protein aggregation for new functionality

(2013) Taco Nicolai et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Emulsions stabilization by lactoferrin nano-particles under in vitro digestion conditions

(2013) G. Shimoni et al.   FOOD HYDROCOLLOIDS

Understanding of dispersion and aggregation of suspensions of zein nanoparticles in aqueous alcohol solutions after thermal treatment

(2013) Ye Chen et al.   INDUSTRIAL CROPS AND PRODUCTS

Improving Clarity and Stability of Skim Milk Powder Dispersions by Dissociation of Casein Micelles at pH 11.0 and Acidification with Citric Acid

(2013) Kang Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

(2013) Fu Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Role of Conformational Flexibility in the Emulsifying Properties of Bovine Serum Albumin

(2013) Chuan-He Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsifying and Interfacial Properties of Vicilins: Role of Conformational Flexibility at Quaternary and/or Tertiary Levels

(2013) Han-Ni Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pickering Emulsions Stabilized by Soft Microgels: Influence of the Emulsification Process on Particle Interfacial Organization and Emulsion Properties

(2013) Mathieu Destribats et al.   LANGMUIR

Production of nanoparticles by anti-solvent precipitation for use in food systems

(2013) Iris Julie Joye et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Colloidal Particles: Crystals, Glasses, and Gels

(2013) Peter J. Lu (陸述義) et al.   Annual Review of Condensed Matter Physics

Self-Assembly of Ovalbumin into Amyloid and Non-Amyloid Fibrils

(2012) Cecile Lara et al.   BIOMACROMOLECULES

Heat induced formation of beta-lactoglobulin microgels driven by addition of calcium ions

(2012) Tuan Phan-Xuan et al.   FOOD HYDROCOLLOIDS

Unraveling the 3D Localization and Deformation of Responsive Microgels at Oil/Water Interfaces: A Step Forward in Understanding Soft Emulsion Stabilizers

(2012) Karen Geisel et al.   LANGMUIR

Responsive Emulsions Stabilized by Stimuli-Sensitive Microgels: Emulsions with Special Non-Pickering Properties

(2012) Walter Richtering   LANGMUIR

Pure Protein Scaffolds from Pickering High Internal Phase Emulsion Template

(2012) Zifu Li et al.   MACROMOLECULAR RAPID COMMUNICATIONS

Microgel particles at the fluid–fluid interfaces

(2012) Zifu Li et al.   Nanoscale

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

Liquid antisolvent precipitation and stabilization of nanoparticles of poorly water soluble drugs in aqueous suspensions: Recent developments and future perspective

(2011) Alpana A. Thorat et al.   CHEMICAL ENGINEERING JOURNAL

Pickering emulsions stabilized by amphiphile covered clays

(2011) Martin Reger et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Growth Kinetics of Amyloid-like Fibrils Derived from Individual Subunits of Soy β-Conglycinin

(2011) Jin-Mei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pickering Emulsions and Capsules Stabilized by Wool Powder Particles

(2011) Takako Hikima et al.   Journal of Oleo Science

Influence of Protein Hydrolysis on the Growth Kinetics of β-lg Fibrils

(2011) Ardy Kroes-Nijboer et al.   LANGMUIR

Magnetic Pickering Emulsions Stabilized by Fe3O4Nanoparticles

(2011) Jun Zhou et al.   LANGMUIR

Soft microgels as Pickering emulsion stabilisers: role of particle deformability

(2011) Mathieu Destribats et al.   Soft Matter

Fibrillar structures in food

(2011) Ardy Kroes-Nijboer et al.   Food & Function

Formation and Characterization of Amyloid-like Fibrils from Soy β-Conglycinin and Glycinin

(2010) Chuan-He Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mechanisms of lipid oxidation in food dispersions

(2010) Thaddao Waraho et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Food emulsions and foams: Stabilization by particles

(2009) Eric Dickinson   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Zein nanoparticles produced by liquid–liquid dispersion

(2009) Qixin Zhong et al.   FOOD HYDROCOLLOIDS

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

(2009) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Multiscale Characterization of Individualized β-Lactoglobulin Microgels Formed upon Heat Treatment under Narrow pH Range Conditions

(2009) Christophe Schmitt et al.   LANGMUIR

The effect of sulfhydryl groups and disulphide linkage in the thermal aggregation of Z19 α-zein

(2008) Vanessa Cabra et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Peptides are Building Blocks of Heat-Induced Fibrillar Protein Aggregates of β-Lactoglobulin Formed at pH 2

(2008) Cynthia Akkermans et al.   BIOMACROMOLECULES

Hydrate formation from high water content-crude oil emulsions

(2008) David Greaves et al.   CHEMICAL ENGINEERING SCIENCE

Powderization of Wool Keratin by Alkali Hydrolysis in Higher Alcohol/Water Binary Systems

(2008) Takako Hikima et al.   CHEMISTRY LETTERS

Mechanism of formation of stable heat-induced β-lactoglobulin microgels

(2008) Laurence Donato et al.   INTERNATIONAL DAIRY JOURNAL

Light scattering study of heat-denatured globular protein aggregates

(2008) Soraya Mehalebi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES