Chitin nanofibers improve the stability and functional performance of Pickering emulsions formed from colloidal zein

Food-Grade Emulsions and Emulsion Gels Prepared by Soy Protein–Pectin Complex Nanoparticles and Glycyrrhizic Acid Nanofibrils

(2020) Qing Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Colloidal stability of chitin nanofibers in aqueous systems: Effect of pH, ionic strength, temperature & concentration

(2020) Ruchira N. Wijesena et al.   CARBOHYDRATE POLYMERS

Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure

(2020) Yang Jiang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Dynamic gastric stability and in vitro lipid digestion of whey-protein-stabilised emulsions: Effect of heat treatment

(2020) Aiqian Ye et al.   FOOD CHEMISTRY

Fabrication of Composite Structures of Lysozyme Fibril–Zein using Antisolvent Precipitation: Effects of Blending and pH Adjustment Sequences

(2020) Jingru Song et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of adjusting pH and chondroitin sulfate on the formation of curcumin-zein nanoparticles: Synthesis, characterization and morphology

(2020) Simin Feng et al.   CARBOHYDRATE POLYMERS

The oxidation mechanism of phospholipids in Antarctic krill oil promoted by metal ions

(2020) Yuliu Wang et al.   FOOD CHEMISTRY

Formulation of Pickering sunflower oil-in-water emulsion stabilized by chitosan-stearic acid nanogel and studying its oxidative stability

(2019) Majid Atarian et al.   CARBOHYDRATE POLYMERS

Layer-by-layer immobilization of amphoteric carboxymethyl chitosan onto biocompatible silk fibroin nanofibrous mats

(2019) Hu Tu et al.   CARBOHYDRATE POLYMERS

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

Complex of raw chitin nanofibers and zein colloid particles as stabilizer for producing stable pickering emulsions

(2019) Gege Sun et al.   FOOD HYDROCOLLOIDS

Modulation of Physicochemical Characteristics of Pickering Emulsions: Utilization of Nanocellulose- and Nanochitin-Coated Lipid Droplet Blends

(2019) Hualu Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Role of protein-cellulose nanocrystal interactions in the stabilization of emulsion

(2019) Lucie Pinďáková et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Composite whey protein–cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion

(2018) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

The formation of zein-chitosan complex coacervated particles: Relationship to encapsulation and controlled release properties

(2018) Meng-Fan Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Properties and Stability of Perilla Seed Protein-Stabilized Oil-in-Water Emulsions: Influence of Protein Concentration, pH, NaCl Concentration and Thermal Treatment

(2018) Ning Liu et al.   MOLECULES

Tailoring the Wettability of Colloidal Particles for Pickering Emulsions via Surface Modification and Roughness

(2018) Meina Xiao et al.   Frontiers in Chemistry

Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics

(2018) Anwesha Sarkar et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

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

Preparation and Hydrogel Properties of pH-Sensitive Amphoteric Chitin Nanocrystals

(2018) Jie Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Shrimp Shell-Inspired Antifouling Chitin Nanofibrous Membrane for Efficient Oil/Water Emulsion Separation with In Situ Removal of Heavy Metal Ions

(2018) Liyu Yan et al.   ACS Sustainable Chemistry & Engineering

Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers

(2018) Lei Dai et al.   FOOD CHEMISTRY

Influence of pH and cinnamaldehyde on the physical stability and lipolysis of whey protein isolate-stabilized emulsions

(2017) Enmin Chen et al.   FOOD HYDROCOLLOIDS

Continuous production of core-shell protein nanoparticles by antisolvent precipitation using dual-channel microfluidization: Caseinate-coated zein nanoparticles

(2017) Sandra Ebert et al.   FOOD RESEARCH INTERNATIONAL

Fabrication of nanoemulsion-filled alginate hydrogel to control the digestion behavior of hydrophobic nobiletin

(2017) Lingling Lei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)

(2016) Li-Juan Wang et al.   FOOD CHEMISTRY

Effects of environmental factors on the physical stability of pickering-emulsions stabilized by chitosan particles

(2016) William Wachira Mwangi et al.   FOOD HYDROCOLLOIDS

Surface modification of zein colloidal particles with sodium caseinate to stabilize oil-in-water pickering emulsion

(2016) Yiming Feng et al.   FOOD HYDROCOLLOIDS

Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation

(2016) Bakht Ramin Shah et al.   FOOD HYDROCOLLOIDS

Recent Studies of Pickering Emulsions: Particles Make the Difference

(2016) Jie Wu et al.   Small

A novel method of preparing stable zein nanoparticle dispersions for encapsulation of peppermint oil

(2015) Huaiqiong Chen et al.   FOOD HYDROCOLLOIDS

Designing self-nanoemulsifying delivery systems to enhance bioaccessibility of hydrophobic bioactives (nobiletin): Influence of hydroxypropyl methylcellulose and thermal processing

(2015) Huanle Chen et al.   FOOD HYDROCOLLOIDS

Fabrication and Characterization of Antioxidant Pickering Emulsions Stabilized by Zein/Chitosan Complex Particles (ZCPs)

(2015) Li-Juan Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Pickering Emulsions for Food Applications: Background, Trends, and Challenges

(2015) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

Fabrication of surfactant-stabilized zein nanoparticles: A pH modulated antisolvent precipitation method

(2014) Kun Hu et al.   FOOD RESEARCH INTERNATIONAL

Fabrication, characterization and antimicrobial activities of thymol-loaded zein nanoparticles stabilized by sodium caseinate–chitosan hydrochloride double layers

(2013) Yaqiong Zhang et al.   FOOD CHEMISTRY

Processes improving the dispersibility of spray-dried zein nanoparticles using sodium caseinate

(2013) Huaiqiong Chen et al.   FOOD HYDROCOLLOIDS

Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride

(2013) Anna Timgren et al.   Food Science & Nutrition

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

In vitrolipid digestion of chitinnanocrystal stabilized o/w emulsions

(2012) Maria V. Tzoumaki et al.   Food & Function

Sodium Caseinate Stabilized Zein Colloidal Particles

(2010) Ashok R. Patel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Individual chitin nano-whiskers prepared from partially deacetylated α-chitin by fibril surface cationization

(2009) Yimin Fan et al.   CARBOHYDRATE POLYMERS