Pickering emulsions stabilized by soybean protein isolate/chitosan hydrochloride complex and their applications in essential oil delivery

Preparation of graphene oxide–stabilized Pickering emulsion adjuvant for Pgp3 recombinant vaccine and enhanced immunoprotection against Chlamydia Trachomatis infection

(2023) Lanhua Zhao et al.   Frontiers in Immunology

Preparation, antioxidant and tyrosinase inhibitory activities of chitosan oligosaccharide-hydroxypyridinone conjugates

(2023) Xu Zhang et al.   Food Chemistry

Soybean protein isolate/chitosan complex-rutin microcapsules

(2023) Shuai Dong et al.   International Journal of Biological Macromolecules

Antioxidant and hypolipidemic activities of pectin isolated from citrus canning processing water

(2022) Miao-Miao Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chitosan: a multipurpose polymer in food industry

(2022) Umar Shahbaz et al.   POLYMER BULLETIN

Design and synthesis of novel stilbene-hydroxypyridinone hybrids as tyrosinase inhibitors and their application in the anti-browning of freshly-cut apples

(2022) Yu-Zhu Zhu et al.   FOOD CHEMISTRY

Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification

(2022) Xuelian Jing et al.   FOOD CHEMISTRY

Cellulose nanofiber from pomelo spongy tissue as a novel particle stabilizer for Pickering emulsion

(2022) Jing Wen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

Pickering Emulsions as Vehicles for Bioactive Compounds from Essential Oils

(2022) Yana Cahyana et al.   MOLECULES

Citral and cinnamaldehyde – Pickering emulsion stabilized by zein coupled with chitosan against Aspergillus. spp and their application in food storage

(2022) Yan Wang et al.   FOOD CHEMISTRY

The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions

(2021) Ran Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pickering emulsion strategy to control surface wettability of polymer microspheres for oil–water separation

(2021) Yungang Bai et al.   APPLIED SURFACE SCIENCE

ZnO nanoparticles stabilized oregano essential oil Pickering emulsion for functional cellulose nanofibrils packaging films with antimicrobial and antioxidant activity

(2021) Min Wu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Nanoemulsion delivery systems for enhanced efficacy of antimicrobials and essential oils

(2021) Celine R. Garcia et al.   Biomaterials Science

Development, Characterization, Stability and Bioaccessibility Improvement of 7,8-Dihydroxyflavone Loaded Zein/Sophorolipid/Polysaccharide Ternary Nanoparticles: Comparison of Sodium Alginate and Sodium Carboxymethyl Cellulose

(2021) Yufeng Chen et al.   Foods

Soy protein/chitosan-based microsphere as Stable Biocompatible Vehicles of Oleanolic Acid: An Emerging Alternative Enabling the Quality Maintenance of Minimally Processed Produce

(2021) Sunan Gao et al.   FOOD HYDROCOLLOIDS

Characterization of chitosan based polyelectrolyte films incorporated with OSA-modified gum arabic-stabilized cinnamon essential oil emulsions

(2020) Tian Xu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure

(2020) Yang Jiang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Recent advances in food colloidal delivery systems for essential oils and their main components

(2020) Ali Sedaghat Doost et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Use of Aloe Vera Gel-Based Edible Coating with Natural Anti-Browning and Anti-Oxidant Additives to Improve Post-Harvest Quality of Fresh-Cut ‘Fuji’ Apple

(2020) Vittorio Farina et al.   Agronomy-Basel

Pickering emulsions: Versatility of colloidal particles and recent applications

(2020) Hang Jiang et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

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

(2020) Xuran Cai et al.   FOOD HYDROCOLLOIDS

Effects of Vacuum Packaging on Enzymatic Browning and Ethylene Response Factor (ERF) Gene Expression of Fresh-cut Lotus Root

(2019) Ting Min et al.   HORTSCIENCE

High-efficiency separation performance of oil-water emulsions of polyacrylonitrile nanofibrous membrane decorated with metal-organic frameworks

(2019) Hui Li et al.   APPLIED SURFACE SCIENCE

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

Caffeic acid grafted chitosan as a novel dual-functional stabilizer for food-grade emulsions and additive antioxidant property

(2019) Huri İlyasoğlu et al.   FOOD HYDROCOLLOIDS

Cinnamon essential oil Pickering emulsion stabilized by zein-pectin composite nanoparticles: Characterization, antimicrobial effect and advantages in storage application

(2019) Yang Jiang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

New organic–inorganic hybrid polymers as Pickering emulsion stabilizers

(2018) Xiaoyan Zhang et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan

(2018) Jiao Ge et al.   FOOD HYDROCOLLOIDS

Preparation and antimicrobial activity of oregano essential oil Pickering emulsion stabilized by cellulose nanocrystals

(2018) Yan Zhou et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Improving the shelf life of fresh-cut ‘Royal Delicious’ apple with edible coatings and anti-browning agents

(2018) Pushpendra Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Pickering emulsions stabilized by amphiphilic carbonaceous materials derived from wheat straw

(2018) Xiaomin Xie et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Oregano essential oil loaded soybean polysaccharide films: Effect of Pickering type immobilization on physical and antimicrobial properties

(2018) Qian-Ru Liu et al.   FOOD HYDROCOLLOIDS

Physical and antimicrobial properties of thyme oil emulsions stabilized by ovalbumin and gum arabic

(2016) Fuge Niu et al.   FOOD CHEMISTRY

Oil stabilization of natural peanut butter using food grade polymers

(2016) Rachel Tanti et al.   FOOD HYDROCOLLOIDS

Food-grade particles for emulsion stabilization

(2016) Iris Tavernier et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Synergistic effects of ovalbumin/gum arabic complexes on the stability of emulsions exposed to environmental stress

(2015) Fuge Niu et al.   FOOD HYDROCOLLOIDS

Preparation and stabilization of d-limonene Pickering emulsions by cellulose nanocrystals

(2014) Chunxia Wen et al.   CARBOHYDRATE POLYMERS

Stability and antimicrobial property of soy protein/chitosan mixed emulsion at acidic condition

(2013) Yang Yuan et al.   Food & Function

Complex coacervation of soybean protein isolate and chitosan

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

Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism

(2012) Chuan-He Tang et al.   FOOD HYDROCOLLOIDS

Physical Properties and Antimicrobial Efficacy of Thyme Oil Nanoemulsions: Influence of Ripening Inhibitors

(2012) Yuhua Chang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of complexes of soy protein and chitosan heated at low pH

(2012) Yang Yuan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pickering emulsions stabilized by amphiphile covered clays

(2011) Martin Reger et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants

(2011) M. Viuda-Martos et al.   FOOD CONTROL

Effect of pre-cooling, fruit coating and packaging on postharvest quality of apple

(2011) R. M. Nilanthi Anuruddika Wijewardane et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

(2010) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Antioxidant Activity ofCitrusCultivars and Chemical Composition ofCitrus karnaEssential Oil

(2008) Swadesh Malhotra et al.   PLANTA MEDICA