High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application

A smart cauliflower-like carrier for astaxanthin delivery to relieve colon inflammation

(2022) Xuedi Zhang et al.   JOURNAL OF CONTROLLED RELEASE

Fabrication and characterization of superior stable Pickering emulsions stabilized by propylene glycol alginate gliadin nanoparticles

(2022) Yin Zhang et al.   Food & Function

Preparation and Evaluation of Undaria pinnatifida Nanocellulose in Fabricating Pickering Emulsions for Protection of Astaxanthin

(2022) Yu Li et al.   Foods

Tunable High Internal Phase Emulsions Stabilized by Cross-Linking/ Electrostatic Deposition of Polysaccharides for Delivery of Hydrophobic Bioactives

(2021) Meigui Huang et al.   FOOD HYDROCOLLOIDS

Ultrasonic Self-Emulsification Nanocarriers for Cellular Enhanced Astaxanthin Delivery

(2021) Xuedi Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Green Tea Polyphenol-Stabilized Gel-Like High Internal Phase Pickering Emulsions

(2021) Qiulan Tong et al.   ACS Sustainable Chemistry & Engineering

Jammed Emulsions with Adhesive Pea Protein Particles for Elastoplastic Edible 3D Printed Materials

(2021) Simha Sridharan et al.   ADVANCED FUNCTIONAL MATERIALS

Attractive Pickering Emulsion Gels

(2021) Baiheng Wu et al.   ADVANCED MATERIALS

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

Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin

(2021) Meigui Huang et al.   FOOD CHEMISTRY

Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility

(2021) Jinyu Miao et al.   FOOD HYDROCOLLOIDS

Tumor microenvironment-responsive, high internal phase Pickering emulsions stabilized by lignin/chitosan oligosaccharide particles for synergistic cancer therapy

(2021) Kai Chen et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

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

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

Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application

(2021) Hongxia Wang et al.   FOOD HYDROCOLLOIDS

Mechanisms of in vitro controlled release of astaxanthin from starch-based double emulsion carriers

(2021) Jie Yang et al.   FOOD HYDROCOLLOIDS

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

A Convenient and Versatile Strategy for the Functionalization of Silica Foams Using High Internal Phase Emulsion Templates as Microreactors

(2020) Heng Yu et al.   ACS Applied Materials & Interfaces

Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications

(2020) Qiaoli Zhao et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

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

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

Ultraefficient stabilization of high internal phase emulsions by globular proteins in the presence of polyols: Importance of a core-shell nanostructure

(2020) Y.T. Xu et al.   FOOD HYDROCOLLOIDS

Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: influence of the nanoparticles concentration

(2020) Xin Feng et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

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

(2020) Hongjie Dai et al.   FOOD HYDROCOLLOIDS

3D-printable supramolecular hydrogels with shear-thinning property: fabricating strength tunable bioink via dual crosslinking

(2020) Tian Hu et al.   Bioactive Materials

Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery

(2020) Jiang Yi et al.   FOOD HYDROCOLLOIDS

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

(2020) Jie Du et al.   FOOD HYDROCOLLOIDS

Fabrication and Characterization of Novel Water-Insoluble Protein Porous Materials Derived from Pickering High Internal-Phase Emulsions Stabilized by Gliadin–Chitosan-Complex Particles

(2019) Fu-Zhen Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Model Building and Slicing in Food 3D Printing Processes: A Review

(2019) Chaofan Guo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Fabrication and characterization of Pickering High Internal Phase Emulsions (HIPEs) stabilized by chitosan-caseinophosphopeptides nanocomplexes as oral delivery vehicles

(2019) Xiao-Nan Huang et al.   FOOD HYDROCOLLOIDS

Fabrication of OSA Starch/Chitosan Polysaccharide-Based High Internal Phase Emulsion via Altering Interfacial Behaviors

(2019) Chi Yan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Applications of 3D Printing in Food Processing

(2019) N. Nachal et al.   Food Engineering Reviews

High loading contents, distribution and stability of β-carotene encapsulated in high internal phase emulsions

(2019) Wei Li et al.   FOOD HYDROCOLLOIDS

Studies on Protection of Astaxanthin from Oxidative Damage Induced by H2O2 in RAW 264.7 Cells Based on 1H NMR Metabolomics

(2019) Suhuan Mei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic

(2019) Li Ma et al.   FOOD HYDROCOLLOIDS

Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum arabic composite colloidal nanoparticles

(2019) Jiaqi Su et al.   FOOD HYDROCOLLOIDS

Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara

(2019) Tao Yang et al.   FOOD HYDROCOLLOIDS

Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin

(2019) Nuntarat Boonlao et al.   JOURNAL OF FOOD ENGINEERING

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

Gypenosides as natural emulsifiers for oil-in-water nanoemulsions loaded with astaxanthin: Insights of formulation, stability and release properties

(2018) Zhang Chen et al.   FOOD CHEMISTRY

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

(2018) Xiao Liu et al.   FOOD HYDROCOLLOIDS

Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals

(2018) Qiu-Hong Chen et al.   FOOD HYDROCOLLOIDS

Astaxanthin Induces the Nrf2/HO-1 Antioxidant Pathway in Human Umbilical Vein Endothelial Cells by Generating Trace Amounts of ROS

(2018) Tingting Niu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Fluorescent nanoparticles present in Coca-Cola and Pepsi-Cola: physiochemical properties, cytotoxicity, biodistribution and digestion studies

(2017) Shen Li et al.   Nanotoxicology

Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

(2016) Jie Xiao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel

(2015) Ashok R. Patel et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY