Pickering water in oil emulsions prepared from biocompatible gliadin/ethyl cellulose complex particles

W/O emulsions featuring ethylcellulose structuring in the water phase, interface and oil phase for multiple delivery

(2022) Ruoning Zhang et al.   CARBOHYDRATE POLYMERS

Ethyl cellulose nanoparticles as stabilizers for Pickering emulsions

(2022) Heleen V.M. Kibbelaar et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Ethyl cellulose-chitosan complex particles stabilized W/O Pickering emulsion as a recyclable bio-catalytic microreactor

(2022) Xin-Hao Yu et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Water-in-oil high internal phase Pickering emulsions formed by spontaneous interfacial hydrolysis of monomer oil

(2022) Xin Guan et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Bioaccessibility and intracellular antioxidant activity of phloretin embodied by gliadin/sodium carboxymethyl cellulose nanoparticles

(2021) Jing-Ru He et al.   FOOD HYDROCOLLOIDS

W/O Pickering emulsion preparation using a batch rotor-stator mixer – Influence on rheology, drop size distribution and filtration behavior

(2020) Maresa Vivien Kempin et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Water-in-Oil Pickering Emulsions Stabilized Solely by Water-Dispersible Phytosterol Particles

(2020) Manyu Lan et al.   LANGMUIR

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

Water-in-oil Pickering emulsion polymerization of N-isopropyl acrylamide using starch-based nanoparticles as emulsifier

(2019) Kankan Zhai et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Water-in-oil Pickering emulsions stabilized by an interfacial complex of water-insoluble polyphenol crystals and protein

(2019) Morfo Zembyla et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Water-in-Oil Pickering Emulsions Stabilized by Synergistic Particle–Particle Interactions

(2019) Morfo Zembyla et al.   LANGMUIR

All-Silica Submicron Colloidosomes for Cargo Protection and Tunable Release

(2018) To Ngai et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Stabilization of oil continuous emulsions with colloidal particles from water-insoluble plant proteins

(2018) Marius Rutkevičius et al.   FOOD HYDROCOLLOIDS

In vitro and in vivo evaluation of an oral sustained release hepatoprotective caffeine loaded w/o Pickering emulsion formula – Containing wheat germ oil and stabilized by magnesium oxide nanoparticles

(2018) Heba Elmotasem et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Water-in-oil Pickering emulsions stabilized by stearoylated microcrystalline cellulose

(2018) Bo Pang et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation

(2018) M. Matos et al.   JOURNAL OF FOOD ENGINEERING

Water-In-Oil Pickering Emulsions Stabilized by Water-Insoluble Polyphenol Crystals

(2018) Morfo Zembyla et al.   LANGMUIR

Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development

(2018) Joaquín Gómez-Estaca et al.   FOOD HYDROCOLLOIDS

Gelatin Particle-Stabilized High-Internal Phase Emulsions for Use in Oral Delivery Systems: Protection Effect and in Vitro Digestion Study

(2017) Huan Tan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ethyl Cellulose Nanoparticles at the Alkane–Water Interface and the Making of Pickering Emulsions

(2017) Navid Bizmark et al.   LANGMUIR

High-Throughput Synthesis of Lignin Particles (∼30 nm to ∼2 μm) via Aerosol Flow Reactor: Size Fractionation and Utilization in Pickering Emulsions

(2016) Mariko Ago et al.   ACS Applied Materials & Interfaces

Soybean protein isolate gel particles as foaming and emulsifying agents

(2016) Kentaro Matsumiya et al.   FOOD HYDROCOLLOIDS

A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions

(2016) Laudina J. Duffus et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment

(2016) Anwesha Sarkar et al.   Soft Matter

Pickering Particles Prepared from Food Waste

(2016) Joanne Gould et al.   Materials

Gliadin-based nanoparticles: Fabrication and stability of food-grade colloidal delivery systems

(2015) Iris J. Joye et al.   FOOD HYDROCOLLOIDS

Fabrication of macroporous foam and microspheres of polystyrene by Pickering emulsion polymerization

(2013) Xiaona Li et al.   COLLOID AND POLYMER SCIENCE

Organogels: An Alternative Edible Oil-Structuring Method

(2012) Alejandro G. Marangoni et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

Fat crystals and water-in-oil emulsion stability

(2011) Supratim Ghosh et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Food emulsions and foams: Stabilization by particles

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

Pickering w/o emulsions: Drug release and topical delivery

(2008) Justyna Frelichowska et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

The role of particles in stabilising foams and emulsions

(2007) Timothy N. Hunter et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE