All-natural protein-polysaccharide conjugates with bead-on-a-string nanostructures as stabilizers of high internal phase emulsions for 3D printing

Quantification, identification and comparison of oligopeptides on five tea categories with different fermentation degree by Kjeldahl method and ultra-high performance liquid chromatography coupled with quadrupole-orbitrap ultra-high resolution mass spectrometry

(2022) Feng Zhao et al.   FOOD CHEMISTRY

Novel Pickering High Internal Phase Emulsion Stabilized by Food Waste-Hen Egg Chalaza

(2021) Lijuan Wang et al.   Foods

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

(2021) Chao Wu et al.   CHEMICAL ENGINEERING JOURNAL

Novel Protein Hydrocolloids Constructed by Hydrophobic Rice Proteins and Walnut Proteins as Loading Platforms for Nutraceutical Models

(2021) Fangsi Li et al.   Food Biophysics

Fabrication of Anisotropic Polyphosphazene/Bio-based Poly(urethane-acrylate) composite foams with High Thermal Insulation and Flame Retardancy

(2021) Yongtai Guo et al.   POLYMER

High internal phase Pickering emulsions stabilized by co-assembled rice proteins and carboxymethyl cellulose for food-grade 3D printing

(2021) Ying Wan et al.   CARBOHYDRATE POLYMERS

High Internal Phase Oil-in-Water Pickering Emulsions Stabilized by Chitin Nanofibrils: 3D Structuring and Solid Foam 

(2020) Ya Zhu et al.   ACS Applied Materials & Interfaces

Rapeseed Protein Nanogels As Novel Pickering Stabilizers for Oil-in-Water Emulsions

(2020) Zhigao Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High Internal Phase Emulsion for Food-Grade 3D Printing Materials

(2020) Xiang Li et al.   ACS Applied Materials & Interfaces

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

(2020) Jie Du et al.   FOOD HYDROCOLLOIDS

Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexes

(2020) Ce Cheng et al.   FOOD HYDROCOLLOIDS

Novel alternative use of near-infrared spectroscopy to indirectly forecast 3D printability of purple sweet potato pastes

(2020) Jieling Chen et al.   JOURNAL OF FOOD ENGINEERING

Coordination of Fe(II) to Eugenol to Engineer Self-Assembled Emulsions by Rice Proteins for Iron Fortification

(2019) Ren Wang et al.   JOURNAL OF FOOD SCIENCE

High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles

(2019) Yan-Teng Xu et al.   FOOD HYDROCOLLOIDS

High internal phase emulsions stabilized with amyloid fibrils and their polysaccharide complexes for encapsulation and protection of β-carotene

(2019) Xinyue Wang et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Structure characterization of soluble dietary fiber fractions from mushroom Lentinula edodes (Berk.) Pegler and the effects on fermentation and human gut microbiota in vitro

(2019) Zihan Xue et al.   FOOD RESEARCH INTERNATIONAL

Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products

(2019) Rosario Zamora et al.   FOOD CHEMISTRY

High internal phase emulsions stabilized by starch nanocrystals

(2018) Tao Yang et al.   FOOD HYDROCOLLOIDS

Molecular Mechanism for Improving Emulsification Efficiency of Soy Glycinin by Glycation with Soy Soluble Polysaccharide

(2018) Xiu-Qing Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biomass Lignin Stabilized Anti-UV High Internal Phase Emulsions: Preparation, Rheology, and Application As Carrier Materials

(2018) Kai Chen et al.   ACS Sustainable Chemistry & Engineering

Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

(2018) Wei Liu 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

High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration

(2017) Wahyu Wijaya et al.   Food & Function

Emulsion Inks for 3D Printing of High Porosity Materials

(2016) Nicholas A. Sears et al.   MACROMOLECULAR RAPID COMMUNICATIONS

Injectable, Interconnected, High-Porosity Macroporous Biocompatible Gelatin Scaffolds Made by Surfactant-Free Emulsion Templating

(2014) Bernice H. L. Oh et al.   MACROMOLECULAR RAPID COMMUNICATIONS

PolyHIPEs: Recent advances in emulsion-templated porous polymers

(2013) Michael S. Silverstein   PROGRESS IN POLYMER SCIENCE

Pure Protein Scaffolds from Pickering High Internal Phase Emulsion Template

(2012) Zifu Li et al.   MACROMOLECULAR RAPID COMMUNICATIONS

Determination of tea polysaccharides in Camellia sinensis by a modified phenol-sulfuric acid method

(2010) Xionggang Xi et al.   Archives of Biological Sciences