Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes

Preparation of high internal phase Pickering emulsions stabilized by egg yolk high density lipoprotein: Stabilizing mechanism under different pH values and protein concentrations

(2022) Yali Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structural and interfacial characteristics of ultrasonicated lipophilic-protein-stabilized high internal phase Pickering emulsions

(2022) Yuanda Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Advances in Pickering emulsions stabilized by protein particles: Toward particle fabrication, interaction and arrangement

(2022) Chenzhi Wang et al.   FOOD RESEARCH INTERNATIONAL

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

Low density lipoprotein-pectin complexes stabilized high internal phase pickering emulsions: The effects of pH conditions and mass ratios

(2022) Zhenshun Li et al.   FOOD HYDROCOLLOIDS

High internal phase emulsions stabilized by native and heat-treated lactoferrin-carboxymethyl chitosan complexes: Comparison of molecular and granular emulsifiers

(2021) Sheliang Zhao et al.   FOOD CHEMISTRY

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

Phase behavior, thermodynamic and rheological properties of ovalbumin/dextran sulfate: Effect of biopolymer ratio and salt concentration

(2021) Jingbo Liu et al.   FOOD HYDROCOLLOIDS

Review of recent advances in the preparation, properties, and applications of high internal phase emulsions

(2021) Hongxia Gao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

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

Molecular structures of octenyl succinic anhydride modified starches in relation to their ability to stabilize high internal phase emulsions and oleogels

(2021) Xiao Liu et al.   FOOD HYDROCOLLOIDS

Impact of encapsulation of probiotics in oil-in-water high internal phase emulsions on their thermostability and gastrointestinal survival

(2021) Hongxia Gao et al.   FOOD HYDROCOLLOIDS

High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability

(2021) Yang Chen et al.   FOOD HYDROCOLLOIDS

Microencapsulation of rose essential oil in mung bean protein isolate-apricot peel pectin complex coacervates and characterization of microcapsules

(2021) Liqing Qiu et al.   FOOD HYDROCOLLOIDS

Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions

(2020) Yang Wei et al.   FOOD HYDROCOLLOIDS

Stabilization of whey protein isolate-based emulsions via complexation with xanthan gum under acidic conditions

(2020) Shingo Matsuyama 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

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

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

(2020) Ce Cheng et al.   FOOD HYDROCOLLOIDS

Protein-Based Pickering High Internal Phase Emulsions as Nutraceutical Vehicles of and the Template for Advanced Materials: A Perspective Paper

(2019) Xiao-Nan Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2019) Wei Li et al.   FOOD HYDROCOLLOIDS

Myofibrillar protein with κ- or λ-carrageenans as novel shell materials for microencapsulation of tuna oil through complex coacervation

(2019) Amr M. Bakry et al.   FOOD HYDROCOLLOIDS

The effect of pH on the stabilization and digestive characteristics of soybean lipophilic protein oil-in-water emulsions with hypromellose

(2019) Yang Li et al.   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

Effect of xanthan gum on lipid digestion and bioaccessibility of β-carotene-loaded rice starch-based filled hydrogels

(2018) Shinjae Park et al.   FOOD RESEARCH INTERNATIONAL

Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion

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

Development of antioxidant gliadin particle stabilized Pickering high internal phase emulsions (HIPEs) as oral delivery systems and the in vitro digestion fate

(2018) F. Z. Zhou et al.   Food & Function

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

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

(2018) Wei Liu et al.   FOOD HYDROCOLLOIDS

The formation and characterization of antioxidant pickering emulsions: Effect of the interactions between gliadin and chitosan

(2018) Meng-Fan Li 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

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Complex coacervation of soybean protein isolate and chitosan

(2012) Guo-Qing Huang et al.   FOOD CHEMISTRY

In Vitro Gastric and Intestinal Digestion of a Walnut Oil Body Dispersion

(2012) Sophie Gallier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Coating of Micronsize Droplets for Prevention of Lipid Peroxidation in Oil-in-Water Emulsion

(2010) Maria V. Lomova et al.   ACS Applied Materials & Interfaces

Protein/polysaccharide complexes and coacervates in food systems

(2010) Christophe Schmitt et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE