High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration

Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions

(2016) Anges Teo et al.   FOOD HYDROCOLLOIDS

Food-grade particles for emulsion stabilization

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

Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking

(2015) Jiande Wu et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Rheological characterization of gel-in-oil-in-gel type structured emulsions

(2015) Ashok R. Patel et al.   FOOD HYDROCOLLOIDS

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

(2015) Fuge Niu et al.   FOOD HYDROCOLLOIDS

Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers

(2014) Huan Tan et al.   ACS Applied Materials & Interfaces

Chitin Nanocrystals for Pickering High Internal Phase Emulsions

(2014) Emilie Perrin et al.   BIOMACROMOLECULES

Evaluation of volatile characteristics in whey protein isolate–pectin mixed layer emulsions under different environmental conditions

(2014) Like Mao et al.   FOOD HYDROCOLLOIDS

High internal phase emulsion gels (HIPE-gels) prepared using food-grade components

(2014) Ashok R. Patel et al.   RSC Advances

Surfactant-Free High Internal Phase Emulsions Stabilized by Cellulose Nanocrystals

(2013) Isabelle Capron et al.   BIOMACROMOLECULES

β-Lactoglobulin, gum arabic, and xanthan gum for emulsifying sweet almond oil: Formulation and stabilization mechanisms of pharmaceutical emulsions

(2013) Eléonore Bouyer et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsions

(2013) Amin Farshchi et al.   FOOD HYDROCOLLOIDS

Evaluation of the effect of homogenization energy input on the enclosed water volume of concentrated W/O/W emulsions by low-resolution T2-relaxometry

(2013) Lien Vermeir et al.   FOOD HYDROCOLLOIDS

Electrostatic adsorption and stability of whey protein–pectin complexes on emulsion interfaces

(2013) Hanna Salminen et al.   FOOD HYDROCOLLOIDS

Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities

(2013) Randy Adjonu et al.   JOURNAL OF FOOD ENGINEERING

Rheological and structural study of electrostatic cross-linked xanthan gum hydrogels induced by β-lactoglobulin

(2013) Xuan T. Le et al.   Soft Matter

Bovine β-Lactoglobulin Is Dimeric Under Imitative Physiological Conditions: Dissociation Equilibrium and Rate Constants over the pH Range of 2.5–7.5

(2012) Davide Mercadante et al.   BIOPHYSICAL JOURNAL

Stable and Temperature-Responsive Surfactant-Free Foamulsions with High Oil-Volume Fraction

(2012) Ashok R. Patel et al.   CHEMPHYSCHEM

Influence of oil phase concentration on droplet size distribution and stability of oil-in-water emulsions

(2012) Tamara Dapčević Hadnađev et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of Oil Type and Fatty Acid Composition on Dynamic and Steady Shear Rheology of Vegetable Oils

(2012) Hasan Yalcin et al.   Journal of Oleo Science

Pure Protein Scaffolds from Pickering High Internal Phase Emulsion Template

(2012) Zifu Li et al.   MACROMOLECULAR RAPID COMMUNICATIONS

Formation and functionality of whey protein isolate–(kappa-, iota-, and lambda-type) carrageenan electrostatic complexes

(2011) Andrea K. Stone et al.   FOOD HYDROCOLLOIDS

Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate

(2010) Miri Klein et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Rheology of food materials

(2010) Peter Fischer et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Cold-set whey protein–flaxseed gum gels induced by mono or divalent salt addition

(2010) Kátia Regina Kuhn et al.   FOOD HYDROCOLLOIDS

Formation of biopolymer particles by thermal treatment of β-lactoglobulin–pectin complexes

(2008) Owen G. Jones et al.   FOOD HYDROCOLLOIDS

Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

(2008) Eric Dickinson   Soft Matter

Large enhancements in thermogelation of whey protein isolate by incorporation of very low concentrations of guar gum

(2007) Sinead M. Fitzsimons et al.   FOOD HYDROCOLLOIDS