Adsorption of microgel aggregates formed by assembly of gliadin nanoparticles and a β-lactoglobulin fibril-peptide mixture at the air/water interface: Surface morphology and foaming behavior

Effect of CMC degree of substitution and gliadin/CMC ratio on surface rheology and foaming behavior of gliadin/CMC nanoparticles

(2020) Dengfeng Peng et al.   FOOD HYDROCOLLOIDS

Foaming and surface rheological behaviors of gliadin particles: Effect of solvent and concentration of gliadin stock solution

(2020) Dengfeng Peng et al.   FOOD HYDROCOLLOIDS

Characterization of the dynamics of interfaces and of interface-dominated systems via spectroscopy and microscopy techniques

(2018) Luigi Cristofolini et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Foaming and surface properties of gliadin nanoparticles: Influence of pH and heating temperature

(2018) Dengfeng Peng et al.   FOOD HYDROCOLLOIDS

Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate

(2018) Ting Xiong et al.   FOOD RESEARCH INTERNATIONAL

Foams stabilization by silica nanoparticle with cationic and anionic surfactants in column flotation: Effects of particle size

(2018) Nan Hu et al.   Journal of the Taiwan Institute of Chemical Engineers

Biopolymer-based particles as stabilizing agents for emulsions and foams

(2017) Eric Dickinson   FOOD HYDROCOLLOIDS

Adsorption and Distribution of Edible Gliadin Nanoparticles at the Air/Water Interface

(2017) Dengfeng Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Foams Stabilized by β-Lactoglobulin Amyloid Fibrils: Effect of pH

(2017) Dengfeng Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake

(2016) Mayra Díaz-Ramírez et al.   FOOD HYDROCOLLOIDS

Soybean protein isolate gel particles as foaming and emulsifying agents

(2016) Kentaro Matsumiya et al.   FOOD HYDROCOLLOIDS

Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications

(2016) Amir Kasra Asghari et al.   FOOD HYDROCOLLOIDS

Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior

(2016) Jie Xiao et al.   FOOD HYDROCOLLOIDS

Particle size determines foam stability of casein micelle dispersions

(2016) M. Chen et al.   INTERNATIONAL DAIRY JOURNAL

Nonlinear Surface Dilatational Rheology and Foaming Behavior of Protein and Protein Fibrillar Aggregates in the Presence of Natural Surfactant

(2016) Zhili Wan et al.   LANGMUIR

Modulation of the surface properties of protein particles by a surfactant for stabilizing foams

(2016) Yuan Zou et al.   RSC Advances

Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

(2015) Benoit Chassaing et al.   NATURE

Rheology of aqueous foams

(2014) Benjamin Dollet et al.   COMPTES RENDUS PHYSIQUE

pH Effects on the Molecular Structure of β-Lactoglobulin Modified Air–Water Interfaces and Its Impact on Foam Rheology

(2013) Kathrin Engelhardt et al.   LANGMUIR

Nanoparticle-stabilized carbon dioxide-in-water foams with fine texture

(2012) Andrew J. Worthen et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Foaming and Foam Stability for Mixed Polymer–Surfactant Solutions: Effects of Surfactant Type and Polymer Charge

(2012) R. Petkova et al.   LANGMUIR

Dissolution of coated microbubbles: The effect of nanoparticles and surfactant concentration

(2012) M. Azmin et al.   Materials Science & Engineering C-Materials for Biological Applications

Smart Foams: Switching Reversibly between Ultrastable and Unstable Foams

(2011) Anne-Laure Fameau et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Super stable foams stabilized by colloidal ethyl cellulose particles

(2011) Huajin Jin et al.   Soft Matter

Particle-Stabilized Materials: Dry Oils and (Polymerized) Non-Aqueous Foams

(2010) Ryo Murakami et al.   ADVANCED FUNCTIONAL MATERIALS

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

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

Interfacial Activity and Interfacial Shear Rheology of Native β-Lactoglobulin Monomers and Their Heat-Induced Fibers

(2010) Jin-Mi Jung et al.   LANGMUIR

Solutions of surfactant oligomers: a model system for tuning foam stability by the surfactant structure

(2010) A. Salonen et al.   Soft Matter

Food emulsions and foams: Stabilization by particles

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

Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes)

(2009) Xin Yang et al.   FOOD HYDROCOLLOIDS

Foam Drainage in the Presence of Nanoparticle−Surfactant Mixtures

(2009) Florent Carn et al.   LANGMUIR

The thinning of lamellae in surfactant-free foams with non-Newtonian liquid phase

(2008) L. N. BRUSH et al.   JOURNAL OF FLUID MECHANICS