Oil‐in‐water Pickering emulsion stabilization with oppositely charged polysaccharide particles: chitin nanocrystals/fucoidan complexes
出版年份 2020 全文链接
标题
Oil‐in‐water Pickering emulsion stabilization with oppositely charged polysaccharide particles: chitin nanocrystals/fucoidan complexes
作者
关键词
-
出版物
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2020-11-18
DOI
10.1002/jsfa.10934
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- High Internal Phase Oil-in-Water Pickering Emulsions Stabilized by Chitin Nanofibrils: 3D Structuring and Solid Foam
- (2020) Ya Zhu et al. ACS Applied Materials & Interfaces
- Chirality from Cryo-Electron Tomograms of Nanocrystals Obtained by Lateral Disassembly and Surface Etching of Never-Dried Chitin
- (2020) Long Bai et al. ACS Nano
- Comparison of acidic deep eutectic solvents in production of chitin nanocrystals
- (2020) Yang Yuan et al. CARBOHYDRATE POLYMERS
- Camel α−lactalbumin at the oil−water interface: Effect of protein concentration and pH change on surface characteristics and emulsifying properties
- (2020) Maroua Ellouze et al. COLLOIDS AND SURFACES B-BIOINTERFACES
- Sustainable food-grade Pickering emulsions stabilized by plant-based particles
- (2020) Anwesha Sarkar et al. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- Chitin Pickering Emulsion for Oil Inclusion in Composite Films
- (2020) Clara Jiménez-Saelices et al. CARBOHYDRATE POLYMERS
- Soluble dietary fiber and polyphenol complex in lotus root: Preparation, interaction and identification
- (2020) Shuyi Li et al. FOOD CHEMISTRY
- Fabrication and characterization of resistant starch stabilized Pickering emulsions
- (2020) Xuanxuan Lu et al. FOOD HYDROCOLLOIDS
- Zein/soluble soybean polysaccharide composite nanoparticles for encapsulation and oral delivery of lutein
- (2020) Hao Li et al. FOOD HYDROCOLLOIDS
- Stabilization of Pickering emulsions using starch nanocrystals treated with alkaline solution
- (2020) Ke Wang et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge
- (2020) Hongjie Dai et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 2. In vitro lipid digestion
- (2019) Long Bai et al. FOOD HYDROCOLLOIDS
- Soluble eggshell membrane protein-loaded chitosan/fucoidan nanoparticles for treatment of defective intestinal epithelial cells
- (2019) Meng-Chen Lee et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties
- (2019) Yingxin Wang et al. FOOD CHEMISTRY
- Emulsifying properties of wheat germ:Influence of pH and NaCl
- (2019) Yong Liu et al. FOOD HYDROCOLLOIDS
- Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density
- (2019) Wenfei Xiong et al. FOOD HYDROCOLLOIDS
- Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength
- (2019) Hoang Du Le et al. FOOD HYDROCOLLOIDS
- Preparation and characterization of pH-responsive Pickering emulsion stabilized by grafted carboxymethyl starch nanoparticles
- (2019) Zhigang Xiao et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Ability of casein hydrolysate-carboxymethyl chitosan conjugates to stabilize a nanoemulsion: Improved freeze-thaw and pH stability
- (2019) Lixin Wang et al. FOOD HYDROCOLLOIDS
- Effect of metal ions and pH on the emulsifying properties of polysaccharide conjugates prepared from low-grade green tea
- (2019) Yu Han et al. FOOD HYDROCOLLOIDS
- Comparison of nanocrystals and nanofibers produced from shrimp shell α-chitin: From energy production to material cytotoxicity and Pickering emulsion properties
- (2018) Fatma Larbi et al. CARBOHYDRATE POLYMERS
- High internal phase emulsions stabilized by starch nanocrystals
- (2018) Tao Yang et al. FOOD HYDROCOLLOIDS
- Production and characterization of chitin nanocrystals from prawn shell and their application for stabilization of Pickering emulsions
- (2018) Mohammad Reza Barkhordari et al. FOOD HYDROCOLLOIDS
- Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations
- (2018) Yang Lan et al. FOOD HYDROCOLLOIDS
- On the shear stability of water-in-water Pickering emulsions stabilized with silica nanoparticles
- (2018) Christopher Griffith et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions
- (2018) Claire C. Berton-Carabin et al. Annual Review of Food Science and Technology
- Flexible Cellulose Nanofibrils as Novel Pickering Stabilizers: The Emulsifying Property and Packing Behavior
- (2018) Qi Li et al. FOOD HYDROCOLLOIDS
- Deciphering the characteristics of soybean oleosome-associated protein in maintaining the stability of oleosomes as affected by pH
- (2017) Baokun Qi et al. FOOD RESEARCH INTERNATIONAL
- Self assembly of oppositely charged latex particles at oil-water interface
- (2017) Trivikram Nallamilli et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Preparation of chitin nanofibers by surface esterification of chitin with maleic anhydride and mechanical treatment
- (2016) Yihun Fantahun Aklog et al. CARBOHYDRATE POLYMERS
- The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth
- (2016) Khadije Abdolmaleki et al. CARBOHYDRATE POLYMERS
- Structural characterization and effect on anti-angiogenic activity of a fucoidan from Sargassum fusiforme
- (2016) Qifei Cong et al. CARBOHYDRATE POLYMERS
- Application of image processing to assess emulsion stability and emulsification properties of Arabic gum
- (2015) Abdullah Hosseini et al. CARBOHYDRATE POLYMERS
- Stabilization of Pickering Emulsions with Oppositely Charged Latex Particles: Influence of Various Parameters and Particle Arrangement around Droplets
- (2015) Trivikram Nallamilli et al. LANGMUIR
- Chitosan-sheath and chitin-core nanowhiskers
- (2014) Antonio G.B. Pereira et al. CARBOHYDRATE POLYMERS
- Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment
- (2013) Yun Shao et al. FOOD HYDROCOLLOIDS
- Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein
- (2012) Julius W. J. de Folter et al. Soft Matter
- Oil-in-water emulsions stabilized by chitin nanocrystal particles
- (2011) Maria V. Tzoumaki et al. FOOD HYDROCOLLOIDS
- Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates
- (2010) Gonzalo G. Palazolo et al. FOOD HYDROCOLLOIDS
- Preparation of Fucoidan-Chitosan Hydrogel and Its Application as Burn Healing Accelerator on Rabbits
- (2008) Ali Demir Sezer et al. BIOLOGICAL & PHARMACEUTICAL BULLETIN
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started