Curcumin-encapsulated hydrophilic gelatin nanoparticle to stabilize fish oil-loaded Pickering emulsion

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Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods

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Structural and emulsion stabilization comparison of four gelatins from two freshwater and two marine fish skins

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Anhydride structures affect the acylation modification and emulsion stabilization ability of mammalian and fish gelatins

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Fabricating a Pickering Stabilizer from Okara Dietary Fibre Particulates by Conjugating with Soy Protein Isolate via Maillard Reaction

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Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences

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Interaction and binding mechanism of cyanidin-3-O-glucoside to ovalbumin in varying pH conditions: A spectroscopic and molecular docking study

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Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

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Effect of extraction methods on the structural characteristics, functional properties, and emulsion stabilization ability of Tilapia skin gelatins

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Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method

(2020) Xinyu Zhan et al.   FOOD HYDROCOLLOIDS

Effect of interfacial layer number on the storage stability and in vitro digestion of fish oil-loaded multilayer emulsions consisting of gelatin particle and polysaccharides

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Stability of pH-responsive Pickering emulsion stabilized by carboxymethyl starch/xanthan gum combinations

(2020) Xuran Cai et al.   FOOD HYDROCOLLOIDS

Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification

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Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability

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Resorbable polymer electrospun nanofibers: History, shapes and application for tissue engineering

(2019) Tingting Wu et al.   CHINESE CHEMICAL LETTERS

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

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Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions

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Protein-polysaccharide complex coated W/O/W emulsion as secondary microcapsule for hydrophilic arbutin and hydrophobic coumaric acid

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Improving emulsion formation, stability and performance using mixed emulsifiers: A review

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Effects of acidification by glucono-delta-lactone or hydrochloric acid on structures of zein-caseinate nanocomplexes self-assembled during a pH cycle

(2018) Cuixia Sun et al.   FOOD HYDROCOLLOIDS

Fabrication of zein and rhamnolipid complex nanoparticles to enhance the stability and in vitro release of curcumin

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A pH shift approach to the improvement of interfacial properties of plant seed proteins

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Bioaccessibility and antioxidant activity of curcumin after encapsulated by nano and Pickering emulsion based on chitosan-tripolyphosphate nanoparticles

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Enzymatic modification of sesame seed protein, sourced from waste resource for nutraceutical application

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Assembly of kafirin/carboxymethyl chitosan nanoparticles to enhance the cellular uptake of curcumin

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Gelatin structure and composition linked to hard capsule dissolution: A review

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Functional and bioactive properties of collagen and gelatin from alternative sources: A review

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Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

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