Quinoa starch granules as stabilizing particles for production of Pickering emulsions

Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions

(2012) Marilyn Rayner et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Oil-in-water emulsions stabilized by chitin nanocrystal particles

(2011) Maria V. Tzoumaki et al.   FOOD HYDROCOLLOIDS

Preparation and Characterization of the Foam-Stabilizing Properties of Cellulose–Ethyl Cellulose Complexes for Use in Foods

(2011) Brent S. Murray et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Particle-Stabilizing Effects of Flavonoids at the Oil−Water Interface

(2011) Zijun Luo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins

(2010) Brent S. Murray et al.   FOOD HYDROCOLLOIDS

Modified starch granules as particle-stabilizers of oil-in-water emulsions

(2010) Anida Yusoff et al.   FOOD HYDROCOLLOIDS

Food emulsions and foams: Stabilization by particles

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

Stabilization of Oil-in-Water Emulsions by Colloidal Particles Modified with Short Amphiphiles

(2008) Ilke Akartuna et al.   LANGMUIR

Comparison of solid particles, globular proteins and surfactants as emulsifiers

(2008) S. Tcholakova et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

The role of particles in stabilising foams and emulsions

(2007) Timothy N. Hunter et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE