Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels

Gelatin Particle-Stabilized High-Internal Phase Emulsions for Use in Oral Delivery Systems: Protection Effect and in Vitro Digestion Study

(2017) Huan Tan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of stable Pickering emulsions/oil powders and Pickering HIPEs stabilized by gliadin/chitosan complex particles

(2017) D. B. Yuan et al.   Food & Function

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

Characteristics of Stable Pickering Emulsions under Process Conditions

(2016) Dmitrij Stehl et al.   CHEMIE INGENIEUR TECHNIK

Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt

(2016) Anges Teo et al.   FOOD CHEMISTRY

Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels

(2015) Toktam Farjami et al.   FOOD HYDROCOLLOIDS

Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers

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

Injectable Polymerized High Internal Phase Emulsions with Rapid in Situ Curing

(2014) Robert S. Moglia et al.   BIOMACROMOLECULES

Chitin Nanocrystals for Pickering High Internal Phase Emulsions

(2014) Emilie Perrin et al.   BIOMACROMOLECULES

Surfactant-Free High Internal Phase Emulsions Stabilized by Cellulose Nanocrystals

(2013) Isabelle Capron et al.   BIOMACROMOLECULES

Physicochemical behaviour of WPI-stabilized emulsions in in vitro gastric and intestinal conditions

(2013) Jessie Li et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Characterization of β-carotene nanoemulsions prepared by microfluidization technique

(2013) Yeon-Ji Jo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

PolyHIPEs: Recent advances in emulsion-templated porous polymers

(2013) Michael S. Silverstein   PROGRESS IN POLYMER SCIENCE

Tailored Silica Macrocellular Foams: Combining Limited Coalescence-Based Pickering Emulsion and Sol-Gel Process

(2012) Mathieu Destribats et al.   ADVANCED FUNCTIONAL MATERIALS

Chocolate yield stress as measured by oscillatory rheology

(2011) Veerle De Graef et al.   FOOD RESEARCH INTERNATIONAL

On the Crucial Importance of the pH for the Formation and Self-Stabilization of Protein Microgels and Strands

(2011) Tuan Phan-Xuan et al.   LANGMUIR

Soft microgels as Pickering emulsion stabilisers: role of particle deformability

(2011) Mathieu Destribats et al.   Soft Matter

Hybrid foams, colloids and beyond: From design to applications

(2010) Nicolas Brun et al.   CHEMICAL SOCIETY REVIEWS

Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

(2010) Cheng Qian et al.   FOOD HYDROCOLLOIDS

Food emulsions and foams: Stabilization by particles

(2009) Eric Dickinson   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Multiscale Characterization of Individualized β-Lactoglobulin Microgels Formed upon Heat Treatment under Narrow pH Range Conditions

(2009) Christophe Schmitt et al.   LANGMUIR

Droplet Surface Properties and Rheology of Concentrated Oil in Water Emulsions Stabilized by Heat-Modified β-Lactoglobulin B

(2008) Jes C. Knudsen et al.   LANGMUIR