Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery

Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions

(2020) Seid Mahdi Jafari et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The health benefits, functional properties, modifications, and applications of pea ( Pisum sativum L.) protein: Current status, challenges, and perspectives

(2020) Jiao Ge et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Fabrication of pea protein nanoparticles with calcium-induced cross-linking for the stabilization and delivery of antioxidative resveratrol

(2020) Yuting Fan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Food-grade Pickering emulsions for encapsulation and delivery of bioactives

(2020) William Wachira Mwangi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective

(2020) Aimin Shi et al.   FOOD HYDROCOLLOIDS

Fabrication and Characterization of Novel Water-Insoluble Protein Porous Materials Derived from Pickering High Internal-Phase Emulsions Stabilized by Gliadin–Chitosan-Complex Particles

(2019) Fu-Zhen Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pickering Emulsions for Food and Drinks

(2019) Brent S Murray   Current Opinion in Food Science

Effect of alkaline de-esterified pectin on the complex coacervation with pea protein isolate under different mixing conditions

(2019) Prasanth K.S. Pillai et al.   FOOD CHEMISTRY

Highly Surface-Active Chaperonin Nanobarrels for Oil-in-Water Pickering Emulsions and Delivery of Lipophilic Compounds

(2019) Baomei Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Fabrication of curcumin-loaded pea protein-pectin ternary complex for the stabilization and delivery of β‑carotene emulsions

(2019) Jiang Yi et al.   FOOD CHEMISTRY

Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength

(2019) Shuning Zhang et al.   FOOD HYDROCOLLOIDS

Pickering high internal phase emulsions stabilized by protein-covered cellulose nanocrystals

(2018) Fu Liu et al.   FOOD HYDROCOLLOIDS

Casein gel particles as novel soft Pickering stabilizers: The emulsifying property and packing behaviour at the oil-water interface

(2018) Pengjie Wang 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

Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

(2017) Tao Zeng et al.   FOOD CHEMISTRY

Physicochemical stability and in vitro bioaccessibility of β-carotene nanoemulsions stabilized with whey protein-dextran conjugates

(2017) Yuting Fan et al.   FOOD HYDROCOLLOIDS

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

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

Thermal Degradation and Isomerization of β-Carotene in Oil-in-Water Nanoemulsions Supplemented with Natural Antioxidants

(2016) Jiang Yi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0

(2014) Han-Ning Liang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin

(2013) Leïla Aberkane et al.   Food and Bioprocess Technology

The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions

(2013) Jiang Yi et al.   FOOD HYDROCOLLOIDS

Interconnected macroporous glycidyl methacrylate-grafted dextran hydrogels synthesised from hydroxyapatite nanoparticle stabilised high internal phase emulsion templates

(2012) Shengzhong Zhou et al.   JOURNAL OF MATERIALS CHEMISTRY

Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

(2011) Cheng Qian et al.   FOOD CHEMISTRY

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

(2011) Asli Can Karaca et al.   FOOD RESEARCH INTERNATIONAL

Factors Influencing the Chemical Stability of Carotenoids in Foods

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

Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface

(2009) Adem Gharsallaoui et al.   CARBOHYDRATE POLYMERS

Pectins in Processed Fruits and Vegetables: Part II-Structure-Function Relationships

(2009) D.N. Sila et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL