Extrusion-based 3D printing of pickering high internal phase emulsions stabilized by flaxseed protein-sodium alginate complexes for encapsulating curcumin

A pH-controlled curcumin-loaded emulsion stabilized by pea protein isolate-maltodextrin-epigallocatechin-3-gallate: Physicochemical properties and in vitro release properties

(2022) Hai-Hua Chen et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Cross-Linked Bovine Serum Albumin-Crocin I Nanoparticle-Based Gel Network for Stabilizing High Internal Phase Pickering Emulsion

(2022) Hao Huang et al.   Food and Bioprocess Technology

Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin

(2022) Lechuan Wang et al.   FOOD CHEMISTRY

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

(2022) Lijuan Zhang et al.   FOOD HYDROCOLLOIDS

Correlating rheology with 3D printing performance based on thermo-responsive κ-carrageenan/Pleurotus ostreatus protein with regard to interaction mechanism

(2022) Zhenbin Liu et al.   FOOD HYDROCOLLOIDS

Preparation of high internal phase Pickering emulsion gels stabilized by glycyrrhizic acid-zein composite nanoparticles: Gelation mechanism and 3D printing performance

(2022) Chao Qiu et al.   FOOD HYDROCOLLOIDS

Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan

(2022) Xueqing Li et al.   FOOD HYDROCOLLOIDS

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

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

Composite emulsifying behavior of egg white protein and rhamnolipid: Properties of the constructed high internal phase emulsions

(2021) Yinyue Yang et al.   FOOD HYDROCOLLOIDS

Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface: A QCM-D study

(2021) Hao Li et al.   FOOD HYDROCOLLOIDS

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

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

Improving 3D/4D printing characteristics of natural food gels by novel additives: A review

(2021) Yangyang Chen 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

Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks

(2021) Mahdiyar Shahbazi et al.   FOOD HYDROCOLLOIDS

Fabrication of flavour oil high internal phase emulsions by casein/pectin hybrid particles: 3D printing performance

(2021) An-Qi Bi et al.   FOOD CHEMISTRY

Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing

(2021) Tingting Feng et al.   FOOD HYDROCOLLOIDS

Improving curcumin retention in oil-in-water emulsions coated by chitosan and their disperse stability exposed to thermal treatments

(2021) Yun Jeong Kim et al.   JOURNAL OF FOOD ENGINEERING

Fabrication and characterisation of whey protein isolate-propolis-alginate complex particles for stabilising α-tocopherol-contained emulsions

(2020) Xuan Chang et al.   INTERNATIONAL DAIRY JOURNAL

High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers

(2020) Eliana Marcela Vélez-Erazo et al.   FOOD HYDROCOLLOIDS

Protein-neutral polysaccharide nano- and micro-biopolymer complexes fabricated by lactoferrin and oat β-glucan: Structural characteristics and molecular interaction mechanisms

(2020) Wei Yang et al.   FOOD RESEARCH INTERNATIONAL

Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate

(2020) Junguang Li et al.   FOOD CHEMISTRY

Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin

(2020) Arima Diah Setiowati et al.   FOOD HYDROCOLLOIDS

Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates

(2020) Chaofan Guo et al.   FOOD HYDROCOLLOIDS

Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions

(2020) Zhe Liu et al.   FOOD HYDROCOLLOIDS

Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring

(2020) Hao Li et al.   FOOD HYDROCOLLOIDS

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

Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate

(2019) Sylvester Mantihal et al.   FOOD RESEARCH INTERNATIONAL

Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions

(2019) Loc B. Pham et al.   FOOD HYDROCOLLOIDS

Curcumin-loaded pea protein isolate-high methoxyl pectin complexes induced by calcium ions: Characterization, stability and in vitro digestibility

(2019) Qing Guo et al.   FOOD HYDROCOLLOIDS

Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization

(2019) Yi Pan et al.   FOOD HYDROCOLLOIDS

Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour

(2019) Sicong Zhu et al.   Innovative Food Science & Emerging Technologies

Complex Coacervation of Milk Proteins with Sodium Alginate

(2018) Elham Ghorbani Gorji et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of rheological properties of mashed potatoes on 3D printing

(2018) Zhenbin Liu et al.   JOURNAL OF FOOD ENGINEERING

Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture

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

Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes

(2018) Ali Sedaghat Doost et al.   FOOD HYDROCOLLOIDS

Complex coacervation of ovalbumin-carboxymethylcellulose assessed by isothermal titration calorimeter and rheology: Effect of ionic strength and charge density of polysaccharide

(2017) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

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

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

β-Lactoglobulin–sodium alginate interaction as affected by polysaccharide depolymerization using high intensity ultrasound

(2013) Seyed Mohammad Hashem Hosseini et al.   FOOD HYDROCOLLOIDS

Effect of pectin adsorption on the hydrophobic binding sites of β-lactoglobulin in solution and in emulsion systems

(2012) O. Benjamin et al.   INTERNATIONAL DAIRY JOURNAL