Enhancement of beta-carotene stability by encapsulation in high internal phase emulsions stabilized by modified starch and tannic acid

Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan

(2019) Ruyi Li et al.   FOOD RESEARCH INTERNATIONAL

Effect of divalent cations on bovine serum albumin (BSA) and tannic acid interaction and its influence on turbidity and in vitro protein digestibility

(2019) Elaine Kaspchak et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

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

(2019) Wei Li et al.   FOOD HYDROCOLLOIDS

One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic

(2019) Li Ma et al.   FOOD HYDROCOLLOIDS

Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation

(2019) Bertrand Muhoza et al.   FOOD HYDROCOLLOIDS

High-Internal-Phase Pickering Emulsions Stabilized Solely by Peanut-Protein-Isolate Microgel Particles with Multiple Potential Applications

(2018) Bo Jiao et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

High internal phase emulsions stabilized by starch nanocrystals

(2018) Tao Yang et al.   FOOD HYDROCOLLOIDS

pH-, ion- and temperature-dependent emulsion gels: Fabricated by addition of whey protein to gliadin-nanoparticle coated lipid droplets

(2018) Yuqing Zhu et al.   FOOD HYDROCOLLOIDS

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

(2018) Xiao Liu et al.   FOOD HYDROCOLLOIDS

Composite zein - propylene glycol alginate particles prepared using solvent evaporation: Characterization and application as Pickering emulsion stabilizers

(2018) Lei Dai et al.   FOOD HYDROCOLLOIDS

Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals

(2018) Qiu-Hong Chen et al.   FOOD HYDROCOLLOIDS

Impact of whey protein complexation with phytic acid on its emulsification and stabilization properties

(2018) Yaqiong Pei et al.   FOOD HYDROCOLLOIDS

Hierarchical Porous Protein Scaffold Templated from High Internal Phase Emulsion Costabilized by Gelatin and Gelatin Nanoparticles

(2018) Huan Tan et al.   LANGMUIR

Encapsulation of β-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility

(2018) Wei Liu et al.   Journal of Functional Foods

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

Novel Pickering High Internal Phase Emulsion Gels Stabilized Solely by Soy β-Conglycinin

(2018) Yan-Teng Xu et al.   FOOD HYDROCOLLOIDS

Stabilizing Oil-in-Water Emulsion with Amorphous and Granular Octenyl Succinic Anhydride Modified Starches

(2018) Wei Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tannic Acid Cross-linked Polysaccharide-Based Multifunctional Hemostatic Microparticles for the Regulation of Rapid Wound Healing

(2018) Na Li et al.   MACROMOLECULAR BIOSCIENCE

Formation and characterization of tannic acid/beta-glucan complexes: Influence of pH, ionic strength, and temperature

(2018) Ruyi Li et al.   FOOD RESEARCH INTERNATIONAL

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

Design and synthesis of modified and resistant starch-based oil-in-water emulsions

(2018) Surangna Jain et al.   FOOD HYDROCOLLOIDS

Physical bonding between sunflower proteins and phenols: Impact on interfacial properties

(2017) Dimitris Karefyllakis 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

Improved stability and controlled release of CLA with spray-dried microcapsules of OSA-modified starch and xanthan gum

(2016) Huizi He et al.   CARBOHYDRATE POLYMERS

Photocurable high internal phase emulsions (HIPEs) containing hydroxyapatite for additive manufacture of tissue engineering scaffolds with multi-scale porosity

(2016) Ai-juan Wang et al.   Materials Science & Engineering C-Materials for Biological Applications

Step-by-step deposition of type B gelatin and tannic acid displays a peculiar ionic strength dependence at pH 5

(2016) C. Ringwald et al.   RSC Advances

Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles

(2015) Yuan Zou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Stability, Sustained Release and Cellular Antioxidant Activity of Curcumin Nanoliposomes

(2015) Xing Chen et al.   MOLECULES

Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin

(2015) Liqiang Zou et al.   Journal of Functional Foods

High internal phase emulsion (HIPE) xerogels for enhanced oil spill recovery

(2015) Yuanpeng Wu et al.   Journal of Materials Chemistry A

Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers

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

Impact of chitosan–EGCG conjugates on physicochemical stability of β-carotene emulsion

(2014) Fei Lei et al.   FOOD HYDROCOLLOIDS

Protein-Based Pickering Emulsion and Oil Gel Prepared by Complexes of Zein Colloidal Particles and Stearate

(2014) Zhi-Ming Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods

(2013) Nicolas Bordenave et al.   Food & Function

Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review

(2012) Michael C. Sweedman et al.   CARBOHYDRATE POLYMERS

Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms

(2011) C. Le Bourvellec et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Factors Influencing the Chemical Stability of Carotenoids in Foods

(2010) Caitlin S. Boon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Cytotoxicity and oxidative DNA damage by nanoparticles in human intestinal Caco-2 cells

(2009) Kirsten Gerloff et al.   Nanotoxicology

High Internal Phase Emulsions Stabilized Solely by Functionalized Silica Particles

(2008) Vivian O. Ikem et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Production of Octenyl Succinic Anhydride-Modified Waxy Corn Starch and Its Characterization

(2008) Zhiqiang Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stability of high internal phase emulsions with sole cationic surfactant and its tailoring morphology of porous polymers based on the emulsions

(2008) Shengmiao Zhang et al.   POLYMER